White Chocolate Raspberry Bars

It’s a sweet day for a new recipe to share, and I hope you’ll love this recipe as much as I do! The buttery flavor of white chocolate with the sweetness of ripe raspberries is an excellent combination. These bars are crunchy on the outside and tender on the inside. Happy baking!

White Chocolate Raspberry Bars

Prep: 10 minsCook: 35 minsTotal: 45 mins Servings: 16 bars The buttery flavor of white chocolate and the sweetness of fresh raspberries is an excellent combination!

Equipment

• 8-inch square baking pan
• Stand mixer

Ingredients 

• 1 cup (5 ounces) unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 6 ounces white chocolate, divided
• 4 tablespoons 2 ounces unsalted butter, at room temperature
• ½ cup (3 ½ ounces) granulated sugar
• 1 extra-large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (5 ounces) fresh raspberries

Instructions 

1. Adjust the oven rack to the middle position and heat the oven to 375°F. Make a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil, each 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges. Push the foil into the corners and up the sides of the pan, smoothing foil flush to the pan.
2. Whisk flour, baking powder, and salt together in a small bowl; set aside. In another small bowl, roughly chop 3 ounces of the chocolate and microwave at 50 percent power, stirring often, until melted, about 1 minute. Chop the remaining 3 ounces of chocolate into ½-inch pieces.
3. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add the melted chocolate and mix until incorporated, about 30 seconds. Reduce speed to low and slowly add the flour mixture until combined, about 45 seconds. Stir in all but 2 tablespoons of chopped chocolate.
4. Using an offset spatula, transfer the batter to the prepared pan and spread it into an even layer. Gently press the raspberries into the batter, spacing them evenly apart. Bake until edges are puffed and golden, and a toothpick or cake tester inserted in the center comes out with a few moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through baking. Remove the bars from the oven and let cool completely on a wire rack, about 2 hours.
5. Using foil overhang, remove bars from pan. Microwave the reserved 2 tablespoons of chocolate in a small bowl at 50 percent power, stirring occasionally, until melted, about 45 seconds. Drizzle melted chocolate over the bars. Cut into 16 pieces, and let the chocolate set for about 30 minutes before serving. Enjoy!

Nutrition

Calories: 144kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 20mg, Sodium: 77mg, Potassium: 55mg, Fiber: 1g, Sugar: 13g, Vitamin A: 108IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.