White Chocolate Raspberry Bars

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 or as a Valentine’s Day sweet treat!

My family is obsessed with anything that combines raspberries and white chocolate, so they were absolutely delighted when I made these delicious cookie bars! I brought these to our church as well to share with friends, and everyone agreed that this was delicious!

If you’re searching for a dessert that’s both indulgent and easy to make, then I recommend these White Chocolate Raspberry Bars. Combining the creamy richness of white chocolate with the tart sweetness of raspberries, these bars are a crowd-pleaser at any gathering.

Plus, they’re simple enough for beginner bakers to master! If you love the combo of raspberries and white chocolate, you’re in for a treat! So, let’s dig in.

Ingredients for Easy White Chocolate Raspberry Bars Recipe

• All-purpose flour: Provides the structure and base for the bars.
• Baking powder: Leavens the bars, making them light and airy.
• Salt: Enhances the flavors of the other ingredients.
• White chocolate chunks/chips: Adds sweetness and a creamy texture to the bars, plus creates a decorative drizzle.
• Butter: Contributes richness, moisture, and tenderness to the bars.
• Sugar: Sweetens the bars and helps with browning.
• Egg: Binds the ingredients together and adds moisture.
• Vanilla extract: Enhances the overall flavor profile.
• Red raspberries: Provide a tangy contrast to the sweetness and a burst of fresh flavor.

Step-by-Step Instructions To Make 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, slowly add the flour, and mix until combined. Add in the remaining chocolate, leaving about 2 tablespoons behind. 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 corner. Allow the chocolate to set, then slice it into 16 bars. Enjoy.

Tips & Tricks for the Perfect Bars

1. Room Temperature Ingredients: Ensure your butter and egg are at room temperature for smoother mixing.
2. Fresh Raspberries: If raspberries aren’t in season, frozen ones can work—just thaw and pat them dry before use.
3. Don’t Overmix: Overmixing can lead to dense bars; mix just until the ingredients are combined.
4. Drizzle Like a Pro: Use a piping bag or small ziplock bag with a tiny corner snipped off for precise drizzling.

Frequently Asked Questions (FAQs)

What kind of white chocolate should I use for these raspberry 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 raspberry jam instead of fresh raspberries?

Yes! Substitute fresh raspberries with about 3/4 cup of raspberry jam for a gooey texture.

Can I use frozen berries to make this quick raspberry bar recipe with white chocolate?

Yes. Make sure you thaw them first before using them.

How do I store these bars?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze these bars?

Absolutely! Wrap individual bars in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Can I use other berries to make these white chocoate raspberry 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 February 7th, 2025 at 08:42 pm