Raspberry White Chocolate Almond Bars Recipe

I get asked for this recipe all the time, and my White Chocolate Raspberry Bars have an unexpected twist that changes the way raspberries, almonds, and white chocolate come together.

I get asked for this recipe all the time. As a food blogger I still get surprised by how obsessed folks are with these Raspberry White Chocolate Bars.

The way fresh raspberries and white chocolate chips play together is almost wrong, its wildly addictive, tart and sweet at once. I brought a pan to a tiny dinner and someone actually tried to swap me their whole plate for it, no joke.

I won’t give the method here, but if you like a bright pop of fruit against creamy white chocolate, you’ll see why this one keeps blowing up my inbox.

Ingredients

• Butter: rich, makes bars tender and gives fat, calories, and some vitamin A.
• Eggs: provide protein and structure, help binds, add moisture and slight richness.
• White chocolate: sweet, creamy, adds sugar and fat, melts into pockets of sweet.
• Raspberries: tart, fruity, give fiber and vitamin C, balance sweetness with brightness.
• Almonds: crunchy, add protein, healthy fats, and texture, lightly toasting boosts flavor.
• Lemon zest: bright citrus notes, lifts flavors, add aroma and a little acidity.
• Flour: gives structure and carbs, can make bars cakey if overmixed though.

Ingredient Quantities

• 1 cup (2 sticks, 226g) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 12 ounces (about 2 cups) white chocolate chips or chopped white chocolate
• 1 1/2 cups fresh raspberries or frozen, thawed and drained
• 3/4 cup sliced almonds (lightly toasted if you like)
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 cup raspberry jam (optional, for a stronger raspberry layer)

How to Make this

1. Preheat oven to 350°F (175°C) and line a 9×9 inch pan with parchment leaving an overhang so you can lift the bars out later.

2. If you like toasted almonds, toast 3/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring, until fragrant and a little golden; let cool. Reserve 1/4 cup for topping and chop if big.

3. In a bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and a bit fluffy, then beat in 2 large eggs one at a time, stir in 1 teaspoon vanilla extract and 1 tablespoon lemon zest.

4. Whisk together 2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt, then fold into the butter mixture just until combined — dont overmix.

5. Chop or roughly smash 12 ounces white chocolate if using a block, then reserve about 1/2 cup for the top. Gently fold the remaining white chocolate (about 1 1/2 cups), 1/2 cup of the toasted sliced almonds, and 1 cup of raspberries (if using frozen, make sure they are thawed and well drained and patted dry) into the dough, folding gently so you dont crush the berries.

6. Divide the dough roughly in half; press one half evenly into the prepared pan to make the base. If you want a stronger raspberry layer, spread 1/4 cup raspberry jam over the base now (optional).

7. Drop spoonfuls of the remaining dough over the jam or base, it will look chunky and uneven — thats okay, it bakes into a rustic top. Scatter the reserved 1/2 cup raspberries, the reserved 1/2 cup white chocolate, and the reserved 1/4 cup almonds evenly over the top.

8. Bake for 25 to 30 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If the edges brown too fast, tent loosely with foil for the last 5-10 minutes.

9. Cool completely in the pan on a wire rack, then chill in the fridge for at least 1 hour to make cutting clean bars easier. Use the parchment overhang to lift out, slice with a sharp knife warmed under hot water and wiped dry between cuts.

10. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer. Enjoy, but dont be surprised when everyone asks for the recipe.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. 9×9 inch baking pan lined with parchment (leave an overhang)
3. Parchment paper and a baking spatula or offset spatula
4. 2 mixing bowls (one large, one small)
5. Electric mixer or a sturdy wooden spoon, your choice
6. Measuring cups and spoons
7. Dry skillet for toasting sliced almonds
8. Rubber spatula and a whisk for folding
9. Sharp knife and cutting board plus a wire cooling rack

FAQ

Raspberry White Chocolate Almond Bars Recipe Substitutions and Variations

• Butter (1 cup / 226g): swap with solid coconut oil, 1:1 by weight. Use refined coconut oil if you don’t want coconut flavor, and chill the dough a bit if it feels too soft.
• Eggs (2 large): use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes) or 1/4 cup unsweetened applesauce per egg. The bars will be a bit denser but still tasty.
• White chocolate (12 oz): replace with the same weight of milk chocolate or chopped semisweet chocolate. It’ll be less sweet and more chocolatey, so taste the batter if you want a touch more sugar.
• Sliced almonds (3/4 cup): use chopped pecans, toasted hazelnuts, or for a nut free option, toasted sunflower seeds in the same amount. Toasting brings out the flavor, so don’t skip it if you can help it.

Pro Tips

1) Keep the berries from turning your whole batch pink: drain and pat raspberries very dry, then toss them lightly with a teaspoon of flour or cornstarch before folding in. That little dusting helps them not bleed or sink to the bottom, and fold super gently so you dont crush them.

2) Use chopped white chocolate from a bar if you can, not just chips. Bars melt and spread into gooey pockets better, plus chopping gives varied-size pieces so some melt and some stay chunky. Reserve the chunkier pieces for the top so you get nice melty swirls and visible chocolate bits.

3) Chill the base before adding the top layer if the dough feels sticky. Press the bottom, pop the pan in the fridge for 10 to 15 minutes, then drop the top dough on — it will hold its shape better and give you that rustic, uneven top without everything sliding together.

4) For cleaner slices and best texture, cool completely then chill at least an hour before cutting, and use a sharp knife warmed under hot water and wiped dry between cuts. If you want slightly fudgier bars, take them out a minute or two earlier than the toothpick test, but know they will firm up as they cool.