A soft white chocolate cookie crust with almond flavoring that is topped with a raspberry jam creates a sweet version of a grown up and warm Poptart! At first, I was a little apprehensive about a recipe with white chocolate since I have always been a big milk or dark chocolate fan myself. However, this delicious recipe has thrown all my doubts out the window. I even had a hard time slicing away a piece to take a picture of for the blog because once my family had a little taste, they came running back for more! Lesson learned, double the recipe if you want to feed more than around 6 people because they will take seconds.
White Chocolate Raspberry Bar Recipe
- 1/2 Cup Butter
- 12-oz. Package (2 Cups) Vanilla Milk Chocolate Chips
- 2 Eggs
- 1/2 Cup Sugar
- 1 Cup Flower
- 1/2 Teaspoon Salt
- 1 Teaspoon Almond Extract
- 3/4 Cup Raspberry Jam
- 1/4 Cup Sliced Almonds
- Heat oven to 325 degrees. Grease and flour 9-inch or 8-inch square baking pan. Melt butter in small saucepan over low heat. Remove from heat, and add 1 cup of the vanilla chips. Let stand; Do not stir.
- In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Then, stir in milk chocolate chip mixture.
- Add flour, salt, and almond extract to the mixture; mix at low speed until just combined. Spread half the batter, about 1 cup, into pan. Bake at 325 degrees for 15 to 20 minutes or until lightly golden brown.
- Stir remaining 1 cup vanilla chips into remaining half of the batter; the chips will melt into the batter in the oven. Set aside.
- Melt the raspberry jam in a small sauce pan on low heat. Then, spread evenly over the warm, partially baked crust. Gently spoon teaspoonfuls of the remaining batter over fruit spread to make the top layer. (Some fruit spread may show through the batter) Sprinkle with almonds.
- Bake at 325 degrees for an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars!
Is there anything better than a Blueberry Cheesecake made completely by scratch with a graham cracker crust and blueberries dripping down the side? Really, there isn’t!
This recipe has always been my go to recipe for get togethers and parties because it is so easy to serve and is definitely a crowd pleaser. This cheesecake will make a perfect addition to any BBQ or gathering especially during the summer when people are looking for a cold desert to cool them off. Most people who dislike cheesecake do not like the taste because it is too thick and overwhelming; however, this recipe has the perfect crust to cheesecake ratio that will leave you desperate for more.
Blueberry Cheesecake Recipe:
- 1 1/4 Cups Graham Cracker Crumbs (about 16 graham crackers)
- 1/4 Cup Sugar
- 1/2 Cup Butter, Softened
- 2 Eggs
- 1/2 Cup Sugar
- 1 Package (8 ounces) Cream Cheese, Softened
- 1 Teaspoon Vanilla
- 1 1/2 Teaspoon Cinnamon
- 1 Can (15 ounces) Blueberry Pie Filling
- 2 Tablespoons Lemon Juice
- Heat oven to 300 Degrees. Mix crumbs, 1/4 cup sugar, and the butter; press firmly and evenly in bottom of un-greased baking pan, 8x8x2 inches.
- Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the softened cream cheese, and vanilla until smooth. Make sure the cream cheese is softened otherwise your cheesecake will be lumpy. Pour over crumb mixture.
- Bake for 30 minutes. Sprinkle the cinnamon on top, and allow the cheesecake to cool.
- Stir the 2 tablespoons lemon juice into the pie filling, and pour over the cheesecake. Chill the cheesecake for at least 8 hours or until the cheesecake is cold.
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Sweet peaches topped with warm yellow cake and crunchy nuts creates a bubbling peach cobbler that is perfect for summer nights. Okay, so dump cake might not be the most lovely way to describe this recipe, but it is an extremely accurate description of how you make this cake. Just dump all six ingredients in the pan. Yep, that’s it for this mouthwatering dessert!
Peach Cobbler Dump Cake Recipe
- 21oz Can Peach Pie Filling
- 15oz Can of Sliced Peaches (Drained)
- 12oz Can of Crushed Pineapple
- 1 Box of Yellow Cake
- 1/4 Cup of Pecans or Walnuts
- 2 Sticks of Butter
- Spread peach pie filling and sliced peaches in a cake pan (9×13)
- Follow with pineapple
- Dump in dry cake mix
- Then top with your choice of nuts
- Cut butter into slices and place on top of cake making sure the top is almost completely covered
- Bake at 325 for about 50 minutes or until the top is browned