Raspberry Filled White Chocolate Bars Recipes

Steps:

• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 325°F.
• Grease and flour 9-inch square pan. Cover bottom with parchment paper.
• Melt butter in small saucepan over low heat. Remove from heat.
• Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
• In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
• Stir in white chocolate chip mixture.
• Add flour, salt and almond extract; mix at low speed until just combined.
• Spread half (about 1 cup) of batter in greased and floured pan.
• Bake at 325° for 15 to 20 minutes or until light golden brown.
• Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
• Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
• Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
• Sprinkle with almonds.
• Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
• Cut into 1 x 2-inch rectangles.
• If desired, you can make them extra special by dipping in additional melted white chocolate chips.
• Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
• Set on waxed paper to cool.

Steps:

• For Base: Preheat oven to 375 degrees.
• Spray a 9 inch square cake pan with non-stick cooking spray.
• Combine flour& icing sugar;cut in butter until mixture is crumbly.
• Press firmly into greased pan.
• Bake at 375 for 15-18 minutes, or until golden.
• For Filling: Spread jam on warm crust.
• Melt white chocolate chips as directed on package.
• Beat cream cheese and cream in small mixer bowl.
• Add melted white chocolate,beating until smooth.
• Mix well.
• Spread evenly over jam.
• Chill to set, about one hour.
• For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
• Spread over filling.
• Chill until set.

Steps:

• Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
• In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• When crust is cool, spread jam over crust.
• In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• In large mixing bowl, beat cream cheese & milk until smooth.
• Add melted vanilla chips & mix well.
• CAREFULLY spread cream cheese mixture over jam.
• Melt chocolate chips & butter, then stir until smooth.
• Drizzle or pipe over cream cheese layer.
• Refrigerate before cutting into SMALL pieces.

Steps:

• Heat oven to 350 degrees.
• Spray 13x9 inch pan with non stick baking spray.
• Stir cake mix, pie filling, vanilla extract and eggs until well mixed
• Pour into prepared pan.
• Bake for 25 to 30 minutes, or until a toothpick in center comes out clean
• Once cake is cooled; in a small saucepan, combine sugar, butter, and milk.
• Bring to a boil, stirring constantly, 1 minute
• Remove from heat
• Stir in chocolate chips until smooth
• Pour over cooled bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
• Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

Steps:

• Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add I cup of the white vanilla chips. LET STAND DO NOT STIR.In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon. colored. Stir in vanilla milk chip mixture. Add flour, salt and amaretto mix at low speed until just combined. Spread half (about I cup) of batter in greased and floured pan. Bake at 325°F. for 15 to 20 minutes or until light golden brown.Stir remaining I cup white vanilla chips into remaining half of batter set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread 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 completely. Cut into bars.*TIP: To toast almonds, spread on cookie sheet bake at 325°F. for 6 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 180 Protein 2g Carbohydrate 22g Fat 9g Sodium 105mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.