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White Chocolate Raspberry Crumble Bars

white chocolate raspberry crumble bars - featured image
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These easy homemade dessert bars feature a buttery crumble base, tart raspberries, and creamy white chocolate, making them perfect for parties, potlucks, or cozy nights in. They’re quick to prepare, slice beautifully, and are always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh raspberries (or frozen, unthawed)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup white chocolate chips
  • 1/4 cup white chocolate chips (for topping)
  • Optional: 1/4 cup sliced almonds or chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Stir to blend.
  3. Add cold, cubed butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, work the butter in until the mix resembles coarse crumbs.
  4. Whisk together egg and vanilla extract. Pour into the bowl and mix until just combined. Do not overwork.
  5. Press about two-thirds of the crumble mixture firmly into the prepared pan for the base.
  6. In a small bowl, gently toss raspberries with sugar and cornstarch until berries glisten and start to get syrupy.
  7. Sprinkle 1 cup white chocolate chips evenly over the base. Top with the raspberry mixture, spreading gently to cover.
  8. Crumble the remaining base mixture over the raspberry layer. Scatter 1/4 cup white chocolate chips and optional nuts on top.
  9. Bake for 35-40 minutes, until the topping is golden and the fruit is bubbling at the edges.
  10. Let bars cool completely in the pan on a rack (about 1 hour). Use the parchment overhang to lift out and cut into squares.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free white chocolate chips. If using frozen raspberries, add an extra teaspoon of cornstarch. Let bars cool completely before slicing for clean squares. Double the batch for a 9×13-inch pan and increase bake time by 8-10 minutes. Bars freeze well for up to 2 months.

Nutrition

Keywords: white chocolate raspberry bars, crumble bars, dessert bars, party dessert, easy baking, raspberry dessert, homemade bars, potluck dessert

Find it online: https://tomyumy.com/white-chocolate-raspberry-crumble-bars-recipe-easy-homemade-dessert-for-parties/