Best White Chocolate Raspberry Brittle Recipes
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.
WHITE CHOCOLATE RASPBERRY COOKIES
I made these for a Christmas party and they were so pretty on the holiday tray. I love the combination of white chocolate and raspberries. I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. I made these much smaller than the recipe states so I am estimating the yield.
Provided by Dreamgoddess
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Chop 4 oz of white chocolate in small pieces and set aside.
- Over a double boiler, melt 4 oz of chocolate; set aside to cool.
- Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
- Add the eggs and melted white chocolate; mix well.
- Gradually add in the flour and mix well.
- Stir in the 4 oz of chopped white chocolate.
- Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
- Bake for 7-9 minutes or until the cookies are lightly browned.
- Cool for 1 minute on the baking sheet before moving to a cooling rack.
- Make a small indentation in the center of each cookie and spoon on a small amount of jam.
- Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
- The cookies can be refrigerated 10-15 minutes to help the chocolate set.
Nutrition Facts : Calories 150.3, Fat 6.7, SaturatedFat 3.6, Cholesterol 18.9, Sodium 87, Carbohydrate 21.1, Fiber 0.3, Sugar 12.8, Protein 1.9
WHITE CHOCOLATE RASPBERRY BRITTLE
From Joy of Baking comes this delightful brittle recipe. This was a lovely addition to my goodie tray during the holidays. Note that once this sets, the brittle will still be slightly soft. The brittle can be stored in an airtight container for several days. Make your puree from frozen raspberries and sugar. Cooking time listed is the time for the brittle to set.
Provided by Dreamgoddess
Categories Candy
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Line a cookie sheet with parchment paper.
- Melt the white chocolate in a double boiler.
- Using a spatula, spread the white chcolate in a 10" square on the parchment paper.
- Evenly drizzle the raspberry puree over the white chocolate.
- Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
- Let the brittle sit at room temperature for 2-3 hours or until firm.
- Cut the brittle into the desired size pieces and remove the parchment paper.
- Handle carefully as the puree will be slightly sticky.
Nutrition Facts : Calories 203.6, Fat 12.1, SaturatedFat 7.3, Cholesterol 5.3, Sodium 34, Carbohydrate 22.4, Sugar 22.3, Protein 2.2
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