Sunday, November 21, 2010

White Chocolate Raspberry Bars

These were scrumptious! I doubled the recipe and put it in a 9x13 pan. I did not need to use all the pecans when I doubled them. I also used blackberry jam since I opened my freezer and only had 2 jars of raspberry jam and need to ration that! :-) These will be made often here!

White Chocolate Raspberry Bars

1/2 C butter
1 C vanilla chips( or almond bark)
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans

Lightly grease a 9 inch square pan. In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.

Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.
In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.

Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.

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