White Chocolate Raspberry Bars Recipe
White chocolate raspberry bars are a decadent jam-filled cookie bar wrapped in a buttery cookie dough and drizzled with white chocolate icing. These cookie bars are delicious and look fancy, but they are really easy to make.
White chocolate raspberry bars are my go-to special occasion dessert and a cookie bar that I always get requests to bake during the holidays. What I love about this recipe is that the cookie dough has just 5 basic ingredients and the the filling is store-bought preserves. But they are a big hit with my family and friends.
How to make this white chocolate raspberry bars cookie recipe
To make these raspberry cookie bars, I preheat the oven to 350°F and gather up my ingredients. I line a 9×9-inch square baking dish with aluminum foil, grease it, and set it aside. Next, I measure out my ingredients.
Then, using an electric mixer or KitchenAid, I cream together the butter, sugar, and egg in a bowl. Once smooth, I add the flour in, a bit at a time, and continue mixing until I have a crumbly dough.
Next, I set aside 2 cups of the dough for the top layer of the bars and press the remaining dough onto the bottom of the baking dish in an even layer.
Once that layer is smoothed out I spread the preserves over the dough within 1/2 inch of the edge.
Then I take the remaining dough and crumble it over the preserves, gently pressing it with my fingers to make the top layer and put the cookie bars into the oven to bake.
While the cookie bars bake, I mix up the white chocolate drizzle and set it aside. Once the cookies come out of the oven, I let them cool a bit and drizzle them. For a fancier look, I sometimes cut them into squares first and then drizzle each cookie.
Then they are ready to either serve or store. It’s that easy!
White Chocolate Drizzled Raspberry Bars Recipe
These raspberry bars are made extra special with a nice white chocolate drizzle on top.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 70 min
- Yield: 12 bars 1x
- Category: Cookies
- Method: Baking
Ingredients
Ingredients
Cookie Dough
2-1/4 Cups all-purpose flour
1 Cup granulated sugar
1 Cup softened butter
1 Large egg
1 Cup chopped nuts (pecans or walnuts)
Filling
3/4 cup raspberry preserves (seedless)
Drizzle
1 Cup of powdered sugar
3-5 Teaspoons of milk
20 Wilton white chocolate Candy Melts
Instructions
1. Preheat the oven to 350°F.
2. Line a 9×9-inch square baking dish with aluminum foil. Grease the foil with butter and set it aside.
3. Using a mixer, cream together the butter, sugar, and egg in a bowl. Then add in the flour and mix a bit more.
4. Continue mixing the dough ingredients until the mixture is a crumbly dough. Then set aside 2 cups of the dough for the top layer.
5. Press the remaining dough onto the bottom of the baking dish to create the bottom layer.
6. Spread the preserves over the dough keeping it within 1/2 inch of the edge.
7. Take the remaining dough and crumble it over the preserves, gently pressing it with your fingers until the top layer is complete.
8. Bake for 40-50 minutes or until lightly browned.
9. While the bars cool, start making the drizzle.
10. In a bowl, mix the powdered sugar with 1 teaspoon of milk at a time and stir until almost smooth.
11. Melt the white chocolate in the microwave on medium power, 10 seconds at a time, stirring in between, until melted.
12. Add the white chocolate to the powdered sugar and milk and continue mixing until the drizzle is smooth. If it’s not smooth, return the drizzle to the microwave for 10 seconds, remove and stir some more.
13 Lift the cookie bars with the foil from the baking dish and set them on a counter.
14. Drizzle the bars with the white chocolate drizzle. Let them cool and cut them into squares and serve
Notes
This recipe works in a 9×13″ baking dish as well as a 9×9″ baking dish. The bars will just come out a bit thinner.
Tips for Making White Chocolate Raspberry Bars
Lining the baking dish with foil ensures that the raspberry bars will lift easily out of the dish, without sticking or breaking.
I could eat these raspberry bars every day!
Another hack I use to make these white chocolate raspberry bars look like pretty little pastries is to drizzle them on a sheet pan after they’re cut into squares, so the icing drips down all sides.
If you want to make these white chocolate raspberry bars look even more special, serve them on a tray with fresh raspberries.
Can I use white chocolate chips instead of Wilton Candy Melts for the drizzle?
Yes, white chocolate chips will work. I just find that the Wilton Candy Melts are easier to work with and melt smoothly.
Can I use a different flavor of preserves in this white chocolate raspberry bars recipe?
Yes, you can use any flavor of preserves you like such as strawberry or blackberry. Just be sure that it is seedless preserves and not jam.
How do I store leftover white chocolate raspberry bars?
You can store raspberry bars in a sealed plastic container on your counter for about 4 days. Or you can freeze them in a sealed container for up to 3 weeks.
