Best Raspberry Filled White Chocolate Bars Recipes

RASPBERRY-FILLED WHITE CHOCOLATE BARS

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.

RASPBERRY FILLED WHITE CHOCOLATE BARS

Steps:

• Preheat oven to 325º. Line an 8 x 8 inch pan with non-stick foil or grease and flour pan. Toast the almonds by cooking over low heat in a saucepan, stirring frequently, till lightly colored and fragrant. Set aside. Melt butter with 1 cup of the white chocolate chunks in microwave. Start, stop and stir every 30 seconds till smooth and melted. Set aside.
• Beat eggs till light and foamy. Add sugar and continue to beat till lemon colored. Stir in white chocolate mixture. Add flour, salt and almond extract and mix just till combined. Spread half of dough into prepared pan and bake 15-20 minutes till light brown. Add remaining chocolate chunks to remaining batter.
• Carefully spread jam over warm crust (gently warm jam if it isn't a spreadable consistency). Spoon remaining batter over jam. Some jam may show through batter. Sprinkle with almonds. Bake for 30-40 more minutes or till toothpick inserted in center comes out clean. Cool completely. Cut into bars.

RASPBERRY-FILLED WHITE CHOCOLATE BARS

Steps:

• Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add I cup of the white vanilla chips. LET STAND DO NOT STIR.In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon. colored. Stir in vanilla milk chip mixture. Add flour, salt and amaretto mix at low speed until just combined. Spread half (about I cup) of batter in greased and floured pan. Bake at 325°F. for 15 to 20 minutes or until light golden brown.Stir remaining I cup white vanilla chips into remaining half of batter set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread may show through batter.) Sprinkle with almonds.Return to oven bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.*TIP: To toast almonds, spread on cookie sheet bake at 325°F. for 6 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 180 Protein 2g Carbohydrate 22g Fat 9g Sodium 105mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.