Raspberry Filled White Chocolate 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.

RASPBERRY-FILLED WHITE CHOCOLATE BARS

Steps:

• Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add I cup of the white vanilla chips. LET STAND DO NOT STIR.In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon. colored. Stir in vanilla milk chip mixture. Add flour, salt and amaretto mix at low speed until just combined. Spread half (about I cup) of batter in greased and floured pan. Bake at 325°F. for 15 to 20 minutes or until light golden brown.Stir remaining I cup white vanilla chips into remaining half of batter set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread may show through batter.) Sprinkle with almonds.Return to oven bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.*TIP: To toast almonds, spread on cookie sheet bake at 325°F. for 6 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 180 Protein 2g Carbohydrate 22g Fat 9g Sodium 105mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.