Best 6 White Chocolate Pecan Raspberry Bars Recipes

RASPBERRY WHITE CHOCOLATE BARS

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.

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.

CHOCOLATE RASPBERRY BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

RASPBERRY PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Spray 9 by 13 baking pan with cooking spray.
• Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
• Cream together the butter, honey and sugar in a medium mixing bowl.
• Add the salt, baking powder, flour and pecans and mix well.
• Reserve one cup of dough for topping.
• Add lightly beaten egg to remaining dough and mix well.
• Spread this dough along bottom of prepared pan.
• In microwave, warm the preserves to make them easier to spread.
• Spread preserves over the dough in the pan.
• Crumble the reserved dough over the jam (the dough will be soft).
• Cook for 30 - 35 minutes until golden brown around edges.
• Let cool before cutting.

WHITE CHOCOLATE PECAN SHEETS

Steps:

• Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
• Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
• Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.

WHITE CHOCOLATE PECAN BARS

Steps:

• To toast pecans, place them on a baking sheet in a 350° oven for 15 minutes or until lightly browned and fragrant.
• Preheat oven to 350°; grease and flour a 13x9 inch baking pan.
• In a bowl, combine the flour and salt; set aside.
• In another bowl, beat the butter, sugar, egg, and vanilla together until creamy.
• Add the dry ingredients and mix thoroughly; stir in pecans.
• Spread batter evenly in the prepared pan; bake for 25 minutes.
• Remove from oven and immediately sprinkle with white chocolate on top.
• Let stand 5 minutes and then gently spread the melted chocolate in a thin later over the bars; sprinkle with the pecans.
• Let cool to room temperature (the white chocolate should harden) or overnight before cutting and serving.