Raspberry Chocolate Bars Recipe
Rich chocolate, tart raspberry jam, and buttery cookie dough, all blended into one mouthful of sweetness: these Raspberry Chocolate Bars. Vibrant raspberry flavor with rich smooth chocolate give these bars an excellent opportunity for a sweet encounter at any family gathering, or indeed as a quick dessert fix. They are easy to make and always a hit!
Ingredients
- 1 cup (227 g) butter
- 3 cups (510 g) white chocolate chips, divided (meaning you'll use 2 cups first and then use 1 cup later)
- 4 large eggs
- 1 cup (212 g) granulated sugar
- 2 cups (284 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon almond extract (optional – see note)
- 1 ¼ cups (425 g) raspberry jam
- ½ cup (60 g) sliced almonds
Instructions
- Preheat oven 325° F. Line a 9x13 inch pan with parchment paper or aluminum foil, lightly spraying non-stick spray
- Microwave-safe bowl or saucepan: Melt butter Add 2 cups of white chocolate chips. Tilt bowl once or twice to dunk white chocolate chips into butter without overmixing
- Using an electric mixer, beat the eggs in a large bowl on high until foamy. Gradually add sugar and mix on this setting for 1-2 minutes until pale and light.
- Now add butter and white chocolate mixture followed by flour, salt, and almond extract to combine everything. Now scrape down the sides of the bowl.
- Spread a little over half the batter into your prepared pan. Bake for 15-20 minutes until the base just sets.
- While that's baking, stir the other 1 cup of white chocolate chips into the other half of the batter.
- When the base comes out of the oven, spoon raspberry jam over top, letting it sit briefly to melt a bit before spreading it evenly.
- Now spoon lumps of the remaining batter onto the jam. Do not mix it together. Sprinkle sliced almonds on top.
- Put the pan back in the oven and bake for another 30-35 minutes until the top is set and you don't have any wet crumbs coming out with a toothpick inserted. Let it cool completely before cutting and serving.
Notes
White chocolate chips: I never bother too much with brands of general usage but when it comes to white chocolate chips, it does make all the difference. Some are just so grossly artificial or grainy when melted. Ghirardelli and Guittard are my faves.
Almond Extract: I don't often use a lot of almond extract, but this recipe does and it really works. Use up to 1 teaspoon, but I think 1/2 teaspoon does nicely to make a subtle flavor enhancer.
Jam: You'll want roughly a 16-ounce jar of raspberry jam. It doesn't have to be exact, so if you use a few more or less, no problem!