The best part about this white chocolate raspberry bars recipe (aside from the flavor, of course) is how easily you can whip it together.
One thing I wanted to test is whether frozen berries would work. There are certain recipes I make only with fresh fruit (hello, peach cobbler!), and I don’t like using canned if I can help it. Good news: Frozen raspberries work just fine. Just be mindful of how much liquid you’re seeing as they melt, and add a little cornstarch if needed.
Here’s how to make these delicious white chocolate raspberry bars.
MORE: Coffee coconut macaroons are perfect for the coffee snob in your life
Fruit:
- 24 ounces fresh raspberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons Chambord
- 2 tablespoons cornstarch
Shortbread:
- 2 cups butter, softened
- 1-1/3 cups sugar
- 4 cups flour
- 1 teaspoon pink Himalayan salt
- 1 tablespoon vanilla
Glaze:
- 1/2 cup white chocolate chips, melted
- 1/2 teaspoon coconut oil
- 1 cup powdered sugar
- 3 tablespoons Chambord
Toss the berries, lemon juice, lemon zest, Chambord and cornstarch together. Set aside.
In another bowl, cream the butter, sugar, salt and vanilla until soft and fluffy. Then add the flour, mixing until just combined. Set aside 1/4 cup dough.
Press the remaining dough into a greased 9-by-13-inch pan. Spread white chocolate chips evenly over the dough, reserving 1/2 cup for the glaze.
MORE: Bite-sized bacon-wrapped apple pie is the American dream dessert
Stir the raspberry mixture gently, but feel free to smash a few berries. No need to obliterate them, but because we’re using fresh raspberries instead of jam, we want to make sure they’re in every bite! Spread the berries evenly.
From there, simply crumble the remaining dough on top of the raspberry layer.
Now they’re ready for the oven! Bake for 55 to 60 minutes or until lightly golden on top.
While they’re cooling, melt remaining white chocolate chips with coconut oil in a small pan. Add the powdered sugar and Chambord, and mix until smooth and glossy. Drizzle this over the bars.
White chocolate raspberry bars
Ingredients
Fruit:
- 24 ounces fresh raspberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons Chambord
- 2 tablespoons cornstarch
Shortbread:
- 2 cups butter, softened
- 1-1/3 cups sugar
- 4 cups flour
- 1 teaspoon pink Himalayan salt
- 1 tablespoon vanilla
Glaze:
- 1/2 cup white chocolate chips, melted
- 1/2 teaspoon coconut oil
- 1 cup powdered sugar
- 3 tablespoons Chambord
Instructions
- Preheat oven to 350F.
- Rinse and drain raspberries.
- In bowl, toss fresh berries, lemon juice, Chambord and cornstarch. Set aside.
- Cream butter, sugar, salt and vanilla until soft and fluffy, about 5 minutes.
- Add flour, and mix until just combined. Mixture should be crumbly.
- Reserve 1/4 cup dough to top berries.
- Press remaining dough into greased 9-by-13-inch pan.
- Stir raspberry mixture gently, smashing a few berries. Spread evenly on top of dough.
- Crumble remaining dough on top.
- Bake for 55 to 60 minutes or until lightly golden on top. Let cool.
- Melt remaining white chocolate chips and coconut oil in small saucepan over low heat.
- Whisk powdered sugar, Chambord and white chocolate. Drizzle over bars.
Notes
This recipe is for a 9-by-13-inch pan, but you can easily halve it for an 8-by-8-inch pan. Adjust the bake time to 45 minutes or until lightly golden on top.
