Raspberry White Chocolate Blondie Bars

Name: Raspberry White Chocolate Blondie Bars
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 24 bars
Ingredients: 1 1 cup butter; 3 3 cups white chocolate chips, divided (meaning you'll use 2 cups first and then use 1 cup later); 4 4 large eggs; 1 1 cup granulated sugar; 2 2 cups all-purpose flour; ½ ½ teaspoon salt; ½ ½ teaspoon almond extract (optional - see note); 1 ¼ 1 ¼ cups raspberry jam; ½ ½ cup sliced almonds

User Reviews

4.9

111 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
Servings
24 bars
Course
Dessert
Cuisine
American

Raspberry White Chocolate Blondie Bars

Iris Warren

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Ingredients

Servings

1 1 cup butter
3 3 cups white chocolate chips, divided (meaning you'll use 2 cups first and then use 1 cup later)
4 4 large eggs
1 1 cup granulated sugar
2 2 cups all-purpose flour
½ ½ teaspoon salt
½ ½ teaspoon almond extract (optional - see note)
1 ¼ 1 ¼ cups raspberry jam
½ ½ cup sliced almonds

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Instructions

Preheat the oven to 325 degrees F. Line a 9X13-inch pan with aluminum foil or parchment (for easier cleanup) and lightly grease with nonstick cooking spray.
Add the butter to a microwave-safe bowl or saucepan and heat until melted. Add 2 cups of the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!
In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer), whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.
Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.
Spread about half (or slightly more than half) of the batter in the prepared pan. Bake for 15-20 minutes until just set throughout.
While the base layer bakes, stir the remaining 1 cup white chocolate chips into the remaining batter.
Immediately out of the oven, spoon the raspberry jam over the top. Let sit for a minute or so to melt the jam. Spread the jam into an even layer.
Dollop the remaining batter in spoonfuls over the jam. Don't spread. Sprinkle with sliced almonds.
Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Cool completely before serving.

Notes

White Chocolate Chips: I hate to be a brand snob here, but brand matters with white chocolate chips (some brands have a fake off-taste and others have a grainy texture once melted). My favorite brand is Ghirardelli or Guittard.
Almond Extract: I'm normally not a huge fan of almond extract, but I like it in this recipe. You can use up to 1 teaspoon, but I prefer using 1/2 teaspoon for a very subtle but important flavor boost.
Jam: the amount of jam called for in this recipe is about a 16-ounce jar, give or take a few tablespoons.
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Nutrition Information

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Serving 1 bar Calories 349kcal (17%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 56mg (19%) Sodium 154mg (6%) Fiber 1g (4%) Sugar 30g (60%)