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White chocolate raspberry bars






  1. Preheat oven to 350F.
  2. Rinse and drain raspberries.
  3. In bowl, toss fresh berries, lemon juice, Chambord and cornstarch. Set aside.
  4. Cream butter, sugar, salt and vanilla until soft and fluffy, about 5 minutes.
  5. Add flour, and mix until just combined. Mixture should be crumbly.
  6. Reserve 1/4 cup dough to top berries.
  7. Press remaining dough into greased 9-by-13-inch pan.
  8. Stir raspberry mixture gently, smashing a few berries. Spread evenly on top of dough.
  9. Crumble remaining dough on top.
  10. Bake for 55 to 60 minutes or until lightly golden on top. Let cool.
  11. Melt remaining white chocolate chips and coconut oil in small saucepan over low heat.
  12. Whisk powdered sugar, Chambord and white chocolate. Drizzle over bars.


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.

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