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You are here: Home / bars / white chocolate and almond raspberry bars In my dream world, I would be a full-time baker in my very own bakery.  However, if I had my own bakery I would need a lot of help.  Not only would it be way too much work to do on my own, I have been informed that I have a few flaws when it comes to working in the kitchen. For example, my mom likes to comment about how big of a mess I make.  It’s true though.  When I’m done cooking and baking, it looks like a tornado has gone through the kitchen.
My dad likes to point out my habit of never closing cupboards.  I don’t even realize I do it until he walks into the kitchen when I am mid-way through a recipe and he points out that there are 4 cupboard doors open.
Marc helps me in the kitchen by reminding me to set the timer.  He’s convinced I would burn down my apartment if it weren’t for him. So in my dream bakery there are a few things I would need to have:
1. My mom there to clean up after me.
2.  My dad there to close the cupboards.
3.  Marc to set the timers.
4.  These raspberry bars for sale.
These bars are SO good.  I even forgot to add the 2nd cup of white chocolate chips to the topping and they still turned out delicious (I think I might also need someone to help me read the directions for recipes the whole way through).  The white chocolate shortbread crust is buttery and sweet, the raspberry preserves add a little bit of tartness, and the sliced almonds give the bars a nice crunch.  These would be a perfect addition to a mothers day brunch this weekend!
White Chocolate and Almond Raspberry Bars
from Cookie Madness
1/4 almond extract
Preheat oven to 325 degrees F.  Line a 9 inch pan with foil and spray foil generously with baking spray.
Combine melted butter (melted in microwave-safe bowl on high for one minute) with 1 cup of white chocolate chips.  Let stand.  Don’t stir.
Beat eggs in a separate mixing bowl until foamy.  Add the sugar and beat until light lemon colored, about 4 minutes.  Stir in the white chocolate-butter mixture, lemon zest, and almond extract.
Add the flour and salt, and mix until combined.  Spread about 2/3 of the batter into prepared pan.
Bake 15-17 minutes, or until edges are light brown.  Mine took 17 minutes.  Remove from oven.
Heat the raspberry jam in the microwave for 30 seconds.  Stir, and spread jam over warm crust.  Stir the remaining white chocolate chips into the remaining batter, and drop spoonfuls of batter over jam.
Sprinkle with almonds.  Bake for 25-30 minutes, or until edges are browned.  Cool completely in pan on wire rack.  Cut into bars.


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