Today I want to share with you my white chocolate raspberry bars recipe that is a family favorite! For many years, I’ve been baking up this raspberry bar recipe for my family and friends. But it wasn’t until I decided to drizzle white chocolate over the raspberry bars that I was in complete heaven. Just like my raspberry scones, I love the flavor of white chocolate and raspberry together.
And I am a freak for fresh raspberries. I put them on and in everything from cereal to yogurt.
Going back many years, I got the recipe for these raspberry bars in a Land O Lakes cookbook. Somehow, I’m not too sure where this book is now. I think I lent it to someone, but who knows.
So, I went on eBay and know I can get another one there, but instead decided to go to Land O Lakes online and get their basic recipe.
Still, I miss that old cookbook, so I’m most likely going to buy another one. Then I’m certain that the original will turn up somewhere. Did you ever notice that’s what happens when you replace something you lost?
I don’t know about you, but I use to only bake around the holidays. Now I enjoy baking year-round. There’s something about baking and those sweet smells coming from the oven that are soothing.
I also do some of my best thinking when I bake. Not analytical thinking, but more like creative thinking. It puts me in a happy mood to bake something delicious for no special occasion at all, and then and share it.
This batch of white chocolate raspberry bars barely lasted a day and came out perfectly. I got to share them with my niece who was home from college, so it was great to catch up with her and just talk about life in general. In fact that’s her breaking apart that yummy raspberry bar in the top photo. Well…just her hands.
I’ve been spending more of my free time improving my photography, but it’s pretty much impossible to break apart a cookie while you’re working a camera. So thank goodness for volunteer “behind the scenes” helpers. 🙂
You will enjoy making this white chocolate raspberry bars recipe for your family, again and again!
- Cookie Mixture
- 2-1/4 Cups all-purpose flour
- 1 Cup granulated sugar
- 1 Cup chopped pecans
- 1 Cup Land O Lakes Butter, softened
- 1 Large egg
- 3/4 Cup raspberry seedless preserves
- 1/4 Cup powdered sugar
- 3-5 Teaspoons of milk
- 20 White Chocolate Wilton Candy Melts
- Heat oven to 350°F.
- Line a 9 x 9 inch square baking pan with aluminum foil, extended over the edges and grease the foil.
- Pulverize pecans in a blender or food processor and set aside.
- Blend butter, sugar and egg together.
- Combine flour and pecans in a bowl and slowing start adding into butter mixture, until all ingredients form a crumbly dough.
- Set aside 2 cups of the crumb mixture.
- Press remaining crumb mixture into bottom of the baking pan.
- Spread preserves over cookie layer within 1/2 inch of edge.
- Crumble reserved crumb mixture over preserves and gently press.
- Bake 40-50 minutes or until lightly browned.
- Cool cookie bars completely and cut into squares.
- Combine milk and powdered sugar into a bowl. Melt white chocolate and mix into drizzle mixture until smooth.
- Drizzle cookies with white chocolate, cool and serve.