Raspberry Filled White Chocolate Bars
These Raspberry Filled White Chocolate Bars combine creamy white chocolate, tart raspberry jam, and a crunchy almond crust for an irresistible dessert treat.
Equipment
- Mixing Bowls
- Whisk
- 9x9-inch baking pan
- Parchment Paper
- Double Boiler or Microwave
Ingredients
- 1 cup sliced almonds for a nutty crust and added crunch
- 1 cup butter provides richness and helps bind the ingredients together
- 12 ounces white chocolate chopped (about 2 cups total), divided
- 2 eggs for structure and moisture
- 1 cup sugar adds sweetness and helps with the texture
- 1 cup flour serves as the base for the crust and filling
- 1/4 teaspoon salt enhances the flavors of the other ingredients
- 1 teaspoon almond extract boosts the almond flavor and adds depth
- 1 cup raspberry jam a mix of red and black raspberry jams works beautifully
Instructions
- Preheat your oven to 350°F (175°C). Line your 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a mixing bowl, combine the sliced almonds, melted butter, and half of the chopped white chocolate (6 ounces). Stir until well combined. Press this mixture firmly into the bottom of the prepared baking pan to create an even layer for your crust.
- Place the pan in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
- Melt the remaining 6 ounces of white chocolate using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between until smooth. In a mixing bowl, whisk together the eggs and sugar until well combined, then add the melted white chocolate, flour, salt, and almond extract. Mix until smooth and creamy.
- Spread the raspberry jam evenly over the baked crust. Pour the white chocolate filling over the jam layer, spreading evenly to cover the jam completely.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
- Once baked, remove the pan from the oven and allow it to cool completely in the pan. Once cooled, use the parchment paper to lift the bars out of the pan. Cut into squares and enjoy your delicious Raspberry Filled White Chocolate Bars!
Notes
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze individual bars wrapped in plastic wrap for up to 2 months for longer storage.
- Substitute regular flour with almond or coconut flour and sugar with erythritol or stevia for a keto-friendly version.