They just are heavenly, I think! On top of a really buttery cookie layer is Raspberry Chocolate Bars Recipe jam, more cookie dough, and chopped almonds for crunchy texture. Pure delight!

Okay guys: confession time-now-I never loved white chocolate, but these bars convert me.

A combination of sweet cookie dough with vibrant raspberry jam and sliced almonds layered with more dough is simply irresistible.

If you love white chocolate and raspberries (and even if you don’t!), these are bound to become a favorite.

How to make these Chocolate Bars Recipe

This raspberry white chocolate bars recipe begins a bit sneakily with an unexpected twist.

Start by melting butter and stirring in white chocolate chips. Those two ingredients are lightly mixed together and set aside. Heads up: it might feel a little odd, and I apologize upfront!

The white chocolate will not dissolve completely in the soft butter. Instead, you’ll see small bits of white chocolate bobbing in the mixture, which can be a bit disconcerting. But not to worry-it comes together beautifully when mixed with the other batter.

Okay, these bars are pretty sweet, but the raspberry jam mellows the rich, buttery flavor of the white chocolate cookie dough and forms a pretty irresistible combination. My Aunt Marilyn made these for my family gathering last year; we all fell in love and since then.

They’re a wonderful addition to a table filled with rich brownies or other indulgent treats. I’ve taken them to countless church potlucks, and without fail, people always ask for the recipe—meaning it’s about time to share it here!

White chocolate raspberry squares would always be a new favorite of yours. Enjoy!

TIPS For Raspberry Chocolate Bars Recipe

Use Room Temperature Ingredients: Ensure the butter, eggs, and other ingredients are at room temperature so that the batter mixes well and does not curdle at the time of mixing.

Do not Overmix the Butter and Chocolate: Melter butter is to be combined with chocolate; do not over mix this mixture just till it is combined. It is not necessary to let the chocolate melt properly as it creates good texture at the finishing bars.

High-Quality Chocolate: You want to get all the flavor you can from your bars, so use high-quality chocolate-whatever you have on hand, whether it’s white or dark-and trust that the richness of those bars are brought out the best in it.

Layer the Raspberry Jam: Layer raspberry jam. You don’t want the batter to get mixed up with the jam too much. Take your time and add a thin, even layer so that each bite will contain that beautiful raspberry swirl.

Chill before cutting. Let the bars cool completely, then refrigerate for at least 30 minutes for clean cuts. This will firm up your layers and make slicing much easier.

Make it your own with nuts. Add chopped almonds, walnuts, or pecans to the batter for added crunch and flavor or sprinkle them on top before baking.

Try Different Chocolate: You can substitute white chocolate with dark chocolate in an effort to have an intense contrast of flavors in your chocolate raspberry bars. Of course, you get this modern twist on the traditional recipe.

Test for Doneness: The bars are done when they’re golden at the edges but still slightly soft in the center. A toothpick inserted should have just a few moist crumbs on it (not wet batter).

Use fresh or frozen raspberries: Add a little extra zest of flavor by including fresh or frozen raspberries with the jam for the ultimate in raspberry goodie food!

FAQS For This Recipe Chocolate Bars

1. Can I use fresh raspberries instead of raspberry jam?
Yes, you absolutely can! Fresh or frozen raspberries can be used in place of or combined with raspberry jam. If you do use fresh raspberries, just mash them a bit with a little sugar to make it spreadable before adding it to the bars.

2. What type of chocolate works best in this recipe?
You can use white, milk, or dark chocolate according to your preference. White chocolate provides a sweet creamy contrast while dark chocolate is far more intense, pairing beautifully with raspberries.

3. Can I make these bars gluten-free?
Absolutely! To make this recipe gluten-free, you could substitute regular flour for a gluten-free flour blend prepared for baking.

4. How do I store Raspberry Chocolate Bars?
Store the bars in an airtight container at room temperature for as long as 3 days. For longer storage, refrigerate them up to a week or freeze up to 2 months. Just make sure you thaw them in the fridge before serving.

5. Can I use other types of fruit jam?
Yes! Rasberry jam adds a nice tangy, fruity punch, but you can also try strawberry, blackberry, or even apricot jam for a variation on the recipe.

6. How can I prevent chocolate from seizing when melted with butter?
Use gentle heat to melt the butter and fold it into the chocolate. It doesn’t have to boil or heat up but stir slowly until combined. You can be cautious and melt the butter and chocolate separately and then fold together.

7. Why does my batter break when I add the chocolate mixture?
This will happen if the butter or chocolate is too hot when added into the batter. It is, therefore, important to allow the melted mixture to cool slightly before adding it to the rest of the ingredients so that it doesn’t separate or curdle.

8. Can I prepare this recipe ahead of time?
Yes, those are excellent bars to make ahead. Bake them a day or two before and keep them in the fridge. Believe me, they’re even better the next day; the flavors really set in that way!

9. How will I know when my bars are done baking?
The bars are done when the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs, but no raw batter. The center may still be slightly soft, but will firm as the bars cool.

10. Can I double this recipe?
Oui! Just double the recipe and bake in a larger pan. You may have to adjust the baking time, so be prepared to keep an eye on these bars as you test for doneness with a toothpick.