The best part about this white chocolate raspberry bars recipe (aside from the flavor, of course) is how easily you can whip it together.
One thing I wanted to test is whether frozen berries would work. There are certain recipes I make only with fresh fruit (hello, peach cobbler!), and I don’t like using canned if I can help it. Good news: Frozen raspberries work just fine. Just be mindful of how much liquid you’re seeing as they melt, and add a little cornstarch if needed.
Here’s how to make these delicious white chocolate raspberry bars.
Stir the raspberry mixture gently, but feel free to smash a few berries. No need to obliterate them, but because we’re using fresh raspberries instead of jam, we want to make sure they’re in every bite! Spread the berries evenly.
From there, simply crumble the remaining dough on top of the raspberry layer.
Now they’re ready for the oven! Bake for 55 to 60 minutes or until lightly golden on top.
While they’re cooling, melt remaining white chocolate chips with coconut oil in a small pan. Add the powdered sugar and Chambord, and mix until smooth and glossy. Drizzle this over the bars.