{"id":29344,"date":"2020-01-21T05:00:39","date_gmt":"2020-01-21T12:00:39","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=29344"},"modified":"2020-01-25T09:57:41","modified_gmt":"2020-01-25T16:57:41","slug":"white-chocolate-raspberry-bars-2","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=29344","title":{"rendered":"White Chocolate Raspberry Bars"},"content":{"rendered":"

Just in time for Valentine’s day.<\/strong><\/span><\/p>\n

Do you ever wonder how the first bar dessert was made? Maybe someone just got tired of making all those individual cookies and just pressed the dough into a pan and baked it and abracadabra a new dessert.<\/p>\n

Well, this dessert came from my daughter; and the recipe came from a co-worker years ago. When I use to cater I could make this, cut into tiny little 1″-1 1\/2″ squares (because it is so rich) and freeze and then pull out day of the party to thaw.<\/p>\n

This is a great little “bite” to have in your freezer to serve to those friends that pop in for coffee or a cocktail in the afternoon.<\/p>\n

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Hope you will give little tidbit a try; if you do, please leave comment in comment section.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> These Ham and Egg Brunch Cups<\/a> are easy to make and so impressive for a weekend brunch.<\/p>\n

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Melt the butter then add in the white chocolate chips and do not stir for 5 minutes. After 5 minutes stir until smooth.<\/p>\n

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Beat the eggs until foamy then gradually add the sugar beating at high speed until lemon colored.<\/p>\n

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Stir in the flour, salt and vanilla and mix. Add in the melted white chocolate chip mixture.<\/p>\n

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After you have put half of the above mixture in the pan and baked it add the remaining chips to the remaining batter.<\/p>\n

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This is what the pan will look like after you have baked the first later then spread it with raspberry preserves then topped with the remaining batter.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

White Chocolate Raspberry Bars<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla chips<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\teggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tflour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tRaspberry Preserves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\u00bd<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tpecans<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Melt butter in a small saucepan over low heat. Remove and add 2 cups of the vanilla chips. Let stand. Do not stir.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in vanilla chip mixture. Add flour, salt and vanilla extract and mix on low speed until just combined.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Spread 1\/2 of batter into a greased and floured 9 x 13 pan. Bake at 325 for 15-20 minutes or until golden brown.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Stir in remainng 2 cups of chips into remaining batter and set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Melt raspberry jam in a saucepan and spread evenly over cooked batter. Tently spoon remianing batter over fruit. sprinkle with pecans. Bake at 325 for 30-35 minutes. Cool cmpletely and cut into 1 x 1 squares.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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