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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
makes 16 bars
1 cup (5 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
6 ounces white chocolate, divided
4 tablespoons (2 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1 extra-large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (5 ounces) fresh raspberries
Adjust the oven rack to the middle position and heat oven to 375°F. Make a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of pan. Push the foil into the corners and up sides of pan, smoothing foil flush to pan.
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 1/2-inch pieces.
Using a stand mixer fitted with a paddle, beat butter and the 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 flour mixture until combined, about 45 seconds. Stir in all but 2 tablespoons of chopped chocolate.
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.
Using foil overhang, remove bars from pan. Microwave 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 chocolate set, about 30 minutes before serving. Enjoy!
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White Chocolate Raspberry Bars
Equipment
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
- Adjust the oven rack to the middle position and heat oven to 375°F. Make a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of pan. Push the foil into the corners and up sides of pan, smoothing foil flush to pan.
- 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.
- Using a stand mixer fitted with a paddle, beat butter and the 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 flour mixture until combined, about 45 seconds. Stir in all but 2 tablespoons of chopped chocolate.
- 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.
- Using foil overhang, remove bars from pan. Microwave 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 chocolate set, about 30 minutes before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
