Sweet and creamy white chocolate provides the perfect contrast to sweet-tart raspberries in these delicious cookie bars! With white chocolate drizzled all over, these yummy treats look so pretty and festive. They’re perfect for holiday baking and as an edible Christmas present!

My family is obsessed with anything that combines raspberries and white chocolate, so they were absolutely delighted when I made these delicious cookie bars!

If you love the combo of raspberries and white chocolate then you’re in for a treat! So let’s dig in!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR WHITE CHOCOLATE RASPBERRY BARS?

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1 cup white chocolate chunks (from a chocolate bar) or white chocolate chips – divided.

• 4 tbsp butter – softened at room temperature.

• 1/2 cup sugar – use white granulated.

• 1 egg – large at room temperature.

• 1 tsp vanilla extract

• 6 oz punnet raspberries

WHAT ARE THE INGREDIENTS FOR WHITE CHOCOLATE RASPBERRY BARS?

1. Preheat oven to 375 F. Butter an 8 x8 baking pan. Line with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. 
3. Melt half the chocolate either by using the microwave or a double boiler (ensure the pan is not touching the water). If using a chocolate bar, chop the remaining white chocolate. Set aside.
4. Using an electric mixer with the paddle attachment beat butter and sugar until light and fluffy. Add the egg and vanilla and continue to beat just until combined. Add the melted chocolate until well-blended.
5. Adjust the speed to low and slowly add the flour and mix just until combined. Add in the remaining chocolate leaving behind about 2 tablespoons. Set the latter aside to use as a drizzle. Spoon the batter into the prepared baking pan and spread evenly.
6. Add a tablespoon of sugar to the raspberries and toss gently. Distribute the sugared raspberries all over and press gently into the batter.
7. Bake for 25-30 minutes or until the tester inserted in the middle comes out clean. Allow to cool completely.
8. Melt the remaining 2 tablespoons of chocolate then drizzle all over the entire surface. Begin drizzling at one corner and do it diagonally until you reach the other end corner. Allow the chocolate to set then slice it into 16 bars. Enjoy.

WHAT KIND OF WHITE CHOCOLATE SHOULD I USE FOR THESE COOKIE BARS?

You can use either white chocolate chips or white chocolate bars. I personally prefer using “eating” chocolate bars because I think they taste better than the baking variety.

CAN I USE FROZEN BERRIES TO MAKE THESE WHITE CHOCOLATE COOKIE BARS?

Yes. Make sure you thaw them first before using.

CAN I USE OTHER BERRIES TO MAKE THESE WHITE CHOCOLATE COOKIE BARS?

Certainly. You can try other varieties of berries like strawberries or any other berry of your choice.

White Chocolate and Raspberry Bars

Manila Spoon

Sweet and creamy white chocolate provides the perfect contrast to sweet-tart raspberries in these delicious cookie bars! With white chocolate drizzled all over, these yummy treats come out so pretty and festive. Perfect for holiday baking and as an edible Christmas present!

4.92 from 24 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Desserts

Cuisine American

Servings 16 pieces

Calories 149 kcal

Ingredients

 

1x2x3x

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup white chocolate chunks from a chocolate bar or white chocolate chips, divided.
• 4 tbsp butter, softened at room temperature.
• 1/2 cup sugar, use white granulated.
• 1 egg, – large at room temperature.
• 1 tsp vanilla extract
• 6 oz punnet red raspberries

Instructions

 

• Preheat oven to 375 F. Butter an 8 x8 baking pan. Line with parchment paper.
• In a bowl, whisk together the flour, baking powder, and salt.
• Melt half the chocolate either by using the microwave or a double boiler (ensure the pan is not touching the water). If using a chocolate bar, chop the remaining white chocolate. Set aside.
• Using an electric mixer with the paddle attachment, beat butter and sugar until light and fluffy. Add the egg and vanilla and continue to beat just until combined. Add the melted chocolate and beat until well-blended.
• Adjust the speed to low and slowly add the flour and mix just until combined. Add in the remaining chocolate leaving behind about 2 tablespoons. Set the latter aside to use as a drizzle. Spoon the batter into the prepared baking pan and spread evenly.
• Add a tablespoon of sugar to the raspberries and toss gently. Distribute the sugared raspberries all over and press gently into the batter.
• Bake for 25-30 minutes or until the tester inserted in the middle comes out clean. Allow to cool completely.
• Melt the remaining 2 tablespoons chocolate then drizzle all over the entire surface. Begin drizzling at one corner and do it diagonally until you reach the other end corner. Allow the chocolate to set then slice it into 16 bars. Enjoy.

Nutrition

Calories: 149kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 100mgPotassium: 62mgFiber: 1gSugar: 13gVitamin A: 109IUVitamin C: 3mgCalcium: 43mgIron: 1mg

Keyword white chocolate raspberry bars

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Last updated on June 22nd, 2024 at 11:39 am