Raspberry White Chocolate Bars

My neighbor Sarah brought these over last summer when I was recovering from surgery, and I swear they helped heal me faster. The combination of tart raspberry cutting through that creamy white chocolate filling is absolutely electric. I begged for the recipe that same afternoon and have been making them constantly ever since.

Last Christmas I made triple batches because my husband kept taking them to work and his coworkers started requesting them by name. They freeze beautifully too, which I discovered entirely by accident when I hid a batch to save for myself.

Ingredients

• Graham cracker crumbs: I pulse whole crackers in my food processor for the most consistent texture, though crushing them in a ziploc works just fine too
• Unsalted butter: Melt it completely so it coats every crumb evenly, which prevents that sandy dry crust problem
• Cream cheese: Leave it out for at least two hours or you will get those infuriating little lumps no one wants to discover
• White chocolate: Chop it into irregular pieces so some melt into the batter while others stay as distinct pockets
• Raspberries: Frozen ones work perfectly and actually release more liquid during cooking, giving you a better sauce consistency

Instructions

Build your foundation:

Press the crumb mixture firmly into the pan using the bottom of a measuring cup for perfectly even thickness that will not crumble when sliced

Create the swirl magic:

Mash those raspberries with enthusiasm while they cook, then really press them through the sieve to get every last drop of that gorgeous red sauce

Mix the filling:

Beat the cream cheese until it literally looks like frosting before adding anything else, which guarantees that silky restaurant texture

Layer and marble:

Drop raspberry sauce randomly across the surface, then drag a knife through in one continuous motion without lifting for the most professional looking swirls

Bake to perfection:

Pull them when the center still wobbles like pudding because residual heat finishes the job and overbaking causes those dreaded cracks

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These bars have become my go to for every potluck and birthday because they travel so well and never fail to impress. Something about that bright red swirl against the creamy white filling just makes people happy before they even take a bite.

Getting That Clean Slice

Run your knife under hot water and wipe it clean between every single cut. I learned this the hard way after serving what looked like a messy crime scene instead of the beautiful bars I knew they were.

Make Ahead Magic

These actually taste better on day two when all those flavors have had time to really get to know each other. I make them the night before and keep them refrigerated until right before serving.

Serving Suggestions That elevate Everything

A light dusting of powdered sugar right before serving makes them look absolutely stunning on a platter. I have also topped them with fresh raspberries during summer when they are at their peak and looking their prettiest.

• Add a dollop of whipped cream if you want to go full indulgence
• A few white chocolate shavings on top telegraphs what is inside
• These pair beautifully with coffee after dinner or even as a fancy breakfast treat

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There is something so satisfying about cutting into these bars and seeing that perfect raspberry marbling you created. Hope they bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well when thawed and cooked down, providing the same vibrant flavor in the swirl.

→ How do I prevent cracking on the bars' surface?

Bake the bars until edges are set but center remains slightly jiggly, then cool gradually to minimize cracking.

→ What substitutes can replace graham cracker crumbs?

Digestive biscuits or vanilla wafer cookies can be used to create the crust, each adding a unique flavor twist.

→ Is it necessary to chill the bars before slicing?

Chilling for at least two hours firms the bars for cleaner slices and enhances texture.

→ Can I add other berries instead of raspberry?

Other berries like strawberries or blueberries can be cooked into a swirl, though raspberry provides distinct tartness.