RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY-FILLED WHITE CHOCOLATE BARS
My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.
Provided by SharleneW
Categories Bar Cookie
Time 1h30m
Yield 1 9x9 pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Grease and flour 9-inch square pan. Cover bottom with parchment paper.
- Melt butter in small saucepan over low heat. Remove from heat.
- Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
- In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
- Stir in white chocolate chip mixture.
- Add flour, salt and almond extract; mix at low speed until just combined.
- Spread half (about 1 cup) of batter in greased and floured pan.
- Bake at 325° for 15 to 20 minutes or until light golden brown.
- Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
- Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
- Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
- Sprinkle with almonds.
- Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
- Cut into 1 x 2-inch rectangles.
- If desired, you can make them extra special by dipping in additional melted white chocolate chips.
- Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
- Set on waxed paper to cool.
Nutrition Facts : Calories 263.8, Fat 14, SaturatedFat 8, Cholesterol 43, Sodium 154.8, Carbohydrate 32.1, Fiber 0.5, Sugar 23.8, Protein 3.2
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WHITE CHOCOLATE-RASPBERRY BARS RECIPE - PILLSBURY.COM
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3.5/5 (52)Category DessertServings 16Total Time 2 hrs 55 mins
- Heat oven to 350°F. In medium bowl, mix cookie dough, cream cheese and flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reserve 1/2 cup cookie dough mixture; set aside. Stir 1/2 cup of the white vanilla baking chips into remaining dough. Press dough with chips into ungreased 9-inch square pan.
- Bake 20 minutes; cool 2 minutes. Carefully spread jam evenly over crust, to within 1/4-inch from the edges, and drop remaining cookie dough by heaping teaspoonfuls on top. Bake 21 to 26 minutes or until cookie dough is golden brown on top and deep golden brown around edges. Cool completely, about 1 hour 30 minutes.
- In small microwavable bowl, microwave remaining 1/4 cup white vanilla baking chips uncovered on Medium (50%) 30 seconds; stir and continue heating in 15-second increments, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag. Cut small hole in 1 corner of bag. Drizzle melted chips on top of bars. Refrigerate until drizzle is set, about 20 minutes.
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- Combine sugar, butter, salt and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Beat at low speed, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.
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