Sunday, 24 April 2011

Baking My Way: Rasberry-Filled White Chocolate Bar

I'll be honest, I really didn't like this one at all. It turned out pretty close to how it was supposed to (I put too much filling in) and I don't know what it is but I just didn't like the flavor. I thought I used a really good quality white chocolate but it still had that sort of weird taste that cheap white chocolate has.

I can't say I'll be trying this one again any time soon. (Note: This recipe doesn't work to substitute oil for the butter)

I rate this one a 1 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

1/2 cup butter
2 cups white vanilla chips or 2 (6-oz.) white chocolate baking bars, chopped
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon amaretto or almond extract
1/2 cup raspberry spreadable fruit or jam
1/4 cup sliced almonds, toasted

  • Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square (2-quart) glass baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips (or 1 chopped white chocolate baking bar). LET STAND; DO NOT STIR.
  • Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white vanilla chip mixture. Add flour, salt and amaretto; mix at low speed just until combined. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.
  • Bake at 325°F. for 15 to 20 minutes or until light golden brown.
  • Meanwhile, stir remaining 1 cup white vanilla chips (or 1 chopped white chocolate baking bar) into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat.
  • Remove pan from oven. Spread melted fruit evenly over warm base. Gently spoon teaspoonfuls of remaining batter over fruit. (Some fruit 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 1 hour or until completely cooled. Cut into bars.

I've shared this recipe at:


Sister Sister Sunday



  1. I wanted to thank you for visiting my blog today - Concetta's Cafe!

    I am now your newest follower and I am excited to visit your site. I did try to link up to your blog hop - but did not see where to actually link. Did I miss it?

    I am going to put your button on my sidebar so I will be ready to link!

    Have a wonderful day!

  2. Yum! This recipe is definitely something I've never even heard of before! It looks great but bummer it wasn't so tasty. I love your cute little dog sitting there :) I tried to link up a recipe but then noticed that it said the link up was closed so I wasn't sure if I could still partake!

  3. Oh I love your blog! It is so clean and simple. And your photos are looking really good.
    I want to eat this it looks so yummy!
    Now off to check out more of your posts.
    Much Love,

  4. I might have to make these to kiss up to my boss. She loves raspberry and white chocolate together. Thanks for linking up to Sweet Indulgences Sunday at A Well-Seasoned Life.


  5. It's too bad they didn't taste as good as they look. Did you use the whole wheat flour and oil like in the pictures, or the all-purpose flour and butter like in the recipe?

  6. i used the whole wheat and the oil but it doesn't taste weird because of that i don't think. it's sort of hard to explain how they taste weird. they taste cheap, like cheap white chocolate but i bought expensive stuff...not sure if that makes a lot of sense

  7. Raspberries and white chocolate are so good together. These bars must have been fantastic.

  8. Yes, that does make sense, actually. I've had it happen to me too with white chocolate, and cost was not the reason. Now, I don't take a chance and only use European. The process and ingredients are different than in the U.S. (don't know about Canada).

  9. Hi Amanda,
    It is great to see you today. This looks like a delicious bar that we would really enjoy. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  10. This looks incredible!! Thanks for linking up :)

    {Sweet Treats Thursday}


Thanks for your comments and feedback! I enjoy reading each one :)

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