The Raspberry-Filled White Chocolate Bars recipe you’re interested in is quite a delightful treat, especially suited for festive occasions like Christmas parties or large gatherings. Here’s a detailed exploration of the recipe:
Raspberry-Filled White Chocolate Bars
Cooking Time: 1 hour
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Yield: 1 9×9 pan, approximately 16 bars
Ingredients:
- 1/2 cup butter
- 2 cups white chocolate chips, divided
- 2 eggs
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon almond extract
- Raspberry filling (spreadable fruit)
- Sliced almonds for topping
Instructions:
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Preparation:
- Preheat your oven to 325°F (165°C).
- Grease and flour a 9-inch square pan. Line the bottom with parchment paper for easier removal after baking.
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Melting the Chocolate:
- In a small saucepan, melt the butter over low heat.
- Remove from heat and add 1 cup of the white chocolate chips. Let them sit without stirring to preserve their texture.
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Preparing the Batter:
- In a large bowl, beat the eggs until foamy. Gradually add the sugar, beating until the mixture turns lemon-colored.
- Stir in the melted butter and white chocolate chip mixture.
- Add the flour, salt, and almond extract. Mix at low speed until just combined.
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Assembling the Bars:
- Spread half of the batter (about 1 cup) evenly into the prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until the crust is light golden brown.
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Adding Raspberry Filling:
- While the crust bakes, melt the spreadable fruit in a small saucepan over low heat until it becomes thin and spreadable.
- Spread the warmed raspberry filling evenly over the warm, partially baked crust.
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Finishing the Bars:
- Stir the remaining 1 cup of white chocolate chips into the remaining half of the batter.
- Carefully spoon teaspoonfuls of this batter over the raspberry layer. Be gentle to avoid disturbing the raspberry filling too much.
- Sprinkle sliced almonds over the top.
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Baking the Bars:
- Return the pan to the oven and bake for an additional 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Cooling and Serving:
- Allow the bars to cool completely in the pan.
- Once cooled, carefully invert the pan onto a cutting board. Remove the parchment paper and trim off any uneven edges with a serrated knife.
- Cut the bars into 1 x 2-inch rectangles.
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Optional:
- For an extra special touch, you can dip each bar halfway into additional melted white chocolate chips.
- Place the dipped bars on waxed paper to cool and set.
Nutritional Information (per serving):
- Calories: 263.8
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 43mg
- Sodium: 154.8mg
- Total Carbohydrates: 32.1g
- Fiber: 0.5g
- Sugars: 23.8g
- Protein: 3.2g
Tips and Variations:
- Ensure the raspberry filling is thin enough to spread easily over the crust but not too runny.
- You can adjust the amount of almond extract to suit your preference for flavor.
- Experiment with different types of nuts or even dried fruit toppings for added variety.
- Doubling or quadrupling the recipe to bake in larger pans is recommended for bigger batches, especially for large gatherings or potlucks.
Review and Adaptation:
This recipe has garnered an impressive rating of 5 stars from 26 reviews, making it a highly recommended choice for anyone looking to impress with a dessert that balances sweet white chocolate with tart raspberry flavors in a convenient bar form. Adapted from a Pillsbury Bake-Off recipe, it has been refined to ensure both ease of preparation and excellent results.
Enjoy baking these Raspberry-Filled White Chocolate Bars, perfect for sharing joy and sweetness at any special occasion!
