These white chocolate raspberry bars are the perfect combination of tart and sweet. They are completely heavenly, and they're calling your name!

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These white chocolate raspberry bars are the perfect combination of tart and sweet. They are completely heavenly, and they're calling your name!

I’ve never understood people who don’t like white chocolate.  It’s like people saying they don’t like to read or that they don’t like the smell of rain.  I know that those people exist, but I just can’t understand where they’re coming from. 

White chocolate is, to me, the best form of chocolate.  And before you come for me, I understand that white chocolate isn’t technically chocolate, but I’m going to need you to roll with me here and let me keep living my best white chocolate loving life.

The only thing that can make white chocolate better as far as I’m concerned is to match it with raspberries.  There’s just something about that flavor combo that just cant be beat.  The sweetness of the chocolate is perfectly matched by the tartness of the berry.  It’s just *chef’s kiss*.

These bars are an America’s Test Kitchen recipe, so you know they’re incredible.  They look fancy because anything with raspberries looks fancy, and they come together in a snap.

Raspberries:

Now I know that these White Chocolate Raspberry Blondie Bars aren’t health food.  But they DO contain raspberries, which is good news for you.  Raspberries are super high in fiber, and like all berries they are antioxidant powerhouses.  They’ve been shown to have cancer fighting properties, as well as anti-inflammatory properties which could help reduce symptoms of arthritis. 

To Make White Chocolate Raspberry Blondie Bars

• Start by lining an 8x8 pan with two perpendicular sheets of parchment or foil with the edges hanging over the sides of the pan.  Spray with cooking spray and set aside.

• Whisk together the dry ingredients.

• Chop half the chocolate and place in a microwave safe bowl.  Microwave for 30 seconds at half power and then stir.  Return the bowl to the microwave, and heat for another 30 seconds at half power again, and then continue this until the chocolate is melted fully.

• Chop the remaining half of the chocolate in ¼ inch pieces and set aside.

• In a stand mixer, beat together butter and sugar until light and fluffy – about 5 minutes.  Add the egg, vanilla and stir to combine.  Add the melted chocolate and mix in.  Add the flour slowly until fully combined.  Stir in all but two tablespoons of the chopped chocolate. 

• Transfer the batter to the prepared baking dish – this is a thick batter so you’ll need to spread it out to the sides of the pan.  Toss the raspberries with the 2 teaspoons of sugar, and then press the raspberries into the top of the batter. 

• Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.  Let the bars cool completely in the pan.

• Once they’re cool, remove the bars from the pan, melt the remaining white chocolate, and drizzle over the top of the bars.  Cut and serve.

If these look good, try these other recipes:

Cookie Butter Rice Krispies

Raspberry Oatmeal Bars

Chai Spiced Apple Cake

Yield

12

Author

Sara Rauckhorst

Prep time

5 Min

Cook time

35 Min

Total time

40 Min

Print

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White Chocolate Raspberry Bars

These white chocolate raspberry bars are the perfect combination of tart and sweet. They are completely heavenly, and they're calling your name!

Ingredients

White Chocolate Raspberry Bars

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1//4 teaspoon salt
• 6 ounces white chocolate 
• 4 tablespoons unsalted butter, softened
• ⅓ cup sugar + 2 teaspoons sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raspberries

Instructions

To Make White Chocolate Raspberry Bars

1. Preheat oven to 350 and line an 8x8 or 9x9 baking dish with 2 strips of foil.  Lay the foil strips perpendicular to each other with the ends hanging over the sides of the pan.  You're creating an easy way to lift the bars out when they've finished cooking.  Smooth the foil into the sides and corners of the pan, and spray with cooking spray.
2. Whisk together flour, baking powder and salt. 
3. Roughly chop three ounces of the chocolate, and microwave in a bowl at half-power for 30 seconds at a time until melted, stirring after each 30 seconds.  Chop the remaining three ounces into small pieces and set aside.
4. Using a stand mixer, beat the butter and ½ cup of sugar until fluffy and light - about 5 minutes.  Add the egg and vanilla and mix to combine.  Add the melted chocolate and mix to combine.  Reduce speed to low, and slowly add the flour mixture until fully combined. stir in all but two tablespoons of the chopped chocolate.
5. Transfer the batter to the prepared pan, and smooth out (it's a thick batter, so you'll have to use some elbow grease for this).
6. Toss the raspberries with the 2 teaspoons of sugar, and then press the raspberries into the top of the batter, spacing them apart.
7. Bake for 25-35 minutes (start checking after 25 minutes) or until a toothpick inserted into the middle of the bars comes out clean.
8. Let the bars cool completely in the pan.
9. Once cool, use the foil to lift the bars out of the pan.  Melt the remaining chocolate in the microwave using the same method as before, and then drizzle on top of the bars.

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