My Tips for the Best Holiday Bars
- Soften the butter properly so it creams easily; too cold and the batter will be dense, too melted and the bars can spread oddly.
- Use a good, thick raspberry jam or preserves so it holds its shape and creates clear swirls instead of disappearing into the dough.
- Don’t overbake—pull the bars when the edges are golden but the middle still looks a bit soft for a moist, chewy texture.
- Let them cool completely before slicing; warm bars will crumble and smear the jam.
Easy Variations I Love
- Swap the raspberry jam for strawberry, cherry, or mixed berry for a different fruit twist.
- Add 1/2 teaspoon almond extract along with the vanilla for a bakery‑style almond‑raspberry flavor.
- Stir in 1/2 cup chopped nuts (like sliced almonds or pistachios) with the white chocolate chips for extra crunch and color.
How I Store Raspberry White Chocolate Holiday Bars
At room temperature, these bars keep well for about 3 days when stored in an airtight container with parchment between layers. For longer storage, I refrigerate them for up to 5 days; I like to bring them back to room temperature before serving so the texture softens. They also freeze beautifully—wrapped tightly in plastic and stored in a freezer bag. To serve from frozen, I thaw them in the fridge, then let them sit at room temperature for the best flavor.
Raspberry White Chocolate Holiday Bars FAQs
Can I use fresh raspberries instead of jam?
I prefer jam because it swirls smoothly and bakes evenly. If I want to use fresh raspberries, I lightly mash them with a spoonful of sugar and a bit of cornstarch before dotting them over the dough so they don’t weep too much.
Can I use brown sugar instead of white sugar?
You can swap in part brown sugar for a slightly richer, caramel‑like flavor, but the texture will be a bit softer and more cookie‑like. I usually keep at least half granulated sugar to maintain a classic bar texture.
What size pan is best?
An 8×8‑inch pan gives thicker, extra‑indulgent bars, while a 9×9‑inch pan makes them a bit thinner and slightly quicker to bake. Either size works; just keep an eye on the time near the end.
Can I double the recipe?
Yes. I double all the ingredients and bake in a 9×13‑inch pan, checking for doneness around the 28–32 minute mark. It’s a great way to stock up for parties and cookie trays.
Why You’ll Keep Baking These Bars
Raspberry White Chocolate Holiday Bars combine everything I love about festive baking: rich buttery dough, bright jewel‑tone fruit, and creamy white chocolate all in a simple, slice‑and‑serve pan. They feel special enough for celebrations but easy enough for any time a sweet craving hits.
If you try these bars, let me know how they turned out, what jam you used, and whether you added any fun twists. When you’re ready for more cozy, shareable desserts like this, you can always explore more ideas over at treasuresrecipes.com.