White chocolate and raspberries are like the ultimate dream team, kinda like peanut butter and jelly—totally impossible to resist! The creamy sweetness of white chocolate wraps ripe raspberries in a big, sugary embrace, making a flavor combo that cannot be beat.
Ingredients
- Brown sugar - helps with the caramelization of the bars
- Vanilla extract - we measure with the heart on this blog
- Raspberries - you can use fresh or frozen raspberries for this recipe
See recipe card below for quantities and measurements.
Variations
Want to add in some extra's? Here are some variations you can add in:
- Chocolate Chips - you can use regular chocolate chips if you are not a white chocolate fan.
- Almonds- add in some sliced almonds into the batter for some crunch.
Equipment
Equipment can have a big impact on how the recipe turns out. I recommend using the following:
- Stand/Hand mixer
- Mixing bowls
- Spatula
- Parchment paper
- Metal 8X8 baking pan
- Clips
Instructions
- Step 1: In a large bowl, cream together butter and brown sugar. Once smooth add in eggs and vanilla. Beat until smooth. Scrape down the bowl.
- Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Spoon in the flour mixture into the wet ingredients. Mix until smooth.
- Step 3: Gently fold in the white chocolate chips and raspberries.
- Step 4: Line and 8X8 metal baking pan with parchment paper. Pour batter into baking pan. Spread out evenly. Place on the bottom rack of the oven and bake for 45-50 minutes. Or until a toothpick inserted into the center of the bars comes out clean. Allow bars to cool in pan for 1hour before slicing.
Hint: Raspberry's are delicate, be careful when you are adding them to the batter. If you over mix them into the batter, they will bleed and break apart.
Storage
Store these bars in an air-tight container on the countertop for 4-5 days.
You can freeze these bars by allowing them to cool to room temperature, placing them in a ziplock bag, letting out the air, and sealing them tightly. Place them in the freezer for up to 2 months.
Top Tip
Make sure to line your metal baking pan with parchment paper. I like to use clips to hold the paper in place while I am spreading it out evenly.
FAQ
Yes! If you do not have any fresh raspberries on hand, frozen raspberries will work just as well. There is no need to thaw them out, just mix them in the batter.
Related
Looking for other recipes? Try these:
📖 Recipe
White Chocolate Raspberry Blondies
Equipment
- 1 Stand or Hand Mixer
- Mixing bowls
- Spatula
- Parchment paper
- Metal 8X8 baking pan
- Clips
Ingredients
- ⅔ Cup Unsalted butter, melted
- 2 Cups Brown sugar packed
- 2 Eggs
- 2 Teaspoon Vanilla extract
- 2 Cups All-purpose flour
- ¼ Teaspoon Baking soda
- ½ Teaspoon Salt
- ½ Cup Semi-sweet white chocolate chips
- 1 Cup Raspberries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, cream together butter and brown sugar. Add in eggs and vanilla.
- Scrape down the bowl.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt.
- Spoon in the flour mixture into the wet ingredients. Mix until fully combined.
- Fold in the white chocolate chips and raspberries.
- Pour batter into a parchment-lined 8X8 baking pan. Bake for 45-50 minutes. Or until a toothpick comes out clean.
- Allow bars to cool in pan for 1 hour.
- Once bars are cooled, slice and enjoy!
Notes
- Make sure you line your baking pan with parchment paper.
- Make sure to use a metal baking pan. Glass or ceramic pans will take too long to heat up in the oven. Which will cause the edges to burn and the center to be raw.
