Ingredients for Raspberry White Chocolate Holiday Bars
- 1 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 cup raspberry jam
- 3/4 cup white chocolate chips
Nutrition (per bar, approximate): 240 kcal | 10 g fat | 32 g carbs
How I Make Raspberry White Chocolate Holiday Bars
1. Prepare the pan and oven
I heat the oven to 350°F (175°C) and line a square baking pan (8×8 or 9×9 inches) with parchment paper, leaving a little overhang on two sides. That way I can lift the cooled slab out easily for neat slicing. A quick mist of nonstick spray on the parchment helps everything release cleanly.
2. Cream the butter and sugar
In a mixing bowl, I cream the softened butter and sugar together until the mixture looks light and fluffy. This step takes a few minutes with a hand mixer or stand mixer, but it’s worth it; creaming adds air and helps the bars bake up tender instead of dense.
3. Add eggs and vanilla
Next, I beat in the eggs one at a time, mixing well after each addition. Then I blend in the vanilla. At this point the batter should look smooth, pale, and glossy. If any butter clings to the bowl, I scrape down the sides and bottom so everything is fully combined.
4. Fold in the dry ingredients
In a separate small bowl, I whisk together the flour and baking powder. I add this dry mixture to the wet ingredients and fold gently with a spatula just until no streaks of flour remain. Overmixing will make the bars tough, so I stop as soon as the dough comes together. Finally, I fold in the white chocolate chips so they’re evenly distributed throughout the dough.
5. Press the dough into the pan
The dough will be thick and a little sticky, more like cookie dough than cake batter. I scrape it into the prepared pan and use my hands or a spatula to press it into an even layer, making sure to reach all the corners. If it sticks too much, I lightly dampen my fingertips or use a piece of parchment to press it down.
6. Swirl in the raspberry jam
I drop spoonfuls of raspberry jam over the top of the dough in rough streaks. Then I take a butter knife and drag it gently through the jam and top layer of dough to create swirls. I don’t overdo it—just a few passes so I still see clear ribbons of bright raspberry on top instead of mixing it in completely.
7. Bake until lightly golden
I bake the pan for 25–28 minutes, until the edges are golden and the center looks just set. The middle should still be slightly soft; it will continue to firm up as it cools. If I’m unsure, I insert a toothpick in the center—moist crumbs are fine, but there shouldn’t be any wet batter.
Once baked, I set the pan on a wire rack and let the bars cool completely in the pan. This cooling time helps the white chocolate set again and makes it much easier to cut clean squares.
8. Slice and serve
When the bars are cool, I use the parchment overhang to lift the whole slab out of the pan. I cut them into small squares or rectangles with a sharp knife, wiping the blade between cuts if I want really neat edges. I love serving these on a holiday dessert platter, dusted lightly with powdered sugar or topped with a few extra white chocolate curls for a little sparkle.
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