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White Chocolate Raspberry Cookie Squares

Updated on November 7, 2011

White chocolate and raspberry have a great flavor profile that works well in desserts. The sweetness of the white chocolate complements the tartness of the berries. During the winter months, opt for raspberry preserves. Use fresh crushed raspberries in the summer, when the berries are fresh and in season.

Once you get the basic recipe down, try mixing and matching the ingredients. Use lemon preserves for a tarter flavor or choose your favorite preserves. You can even use homemade jam in place of the raspberry preserves. White chocolate and raspberry cookie squares are the perfect afterschool treat or midnight snacks, but are fancy enough to serve at your next party.


1 ½ cups all purpose flour

1 ½ cups quick cooking oats or instant oats

½ cup granulated sugar

½ cup packed brown sugar

1 teaspoon baking powder

Dash of salt

2 sticks cold butter

Ten ounces raspberry preserves or crushed berries

1 cup white chocolate chips

¼ cup slivered almonds

White chocolate melts

Making the Cookies

Preheat your oven to 375 degrees. Mix all ingredients except one cup of the butter, white chocolate chips, the white chocolate melts, the preserves, and almonds. Work the mixture with your hands, as it should have thick and crumbly texture.

Spread half the cookie mixture in the bottom of a nine-inch pan. Place a layer of raspberry preserves over the top, evenly spreading the raspberries over the cookie layer. Sprinkle the raspberries with the almonds and white chocolate chips. Top the layers with the remaining cookie dough. Bake the cookies for 30 minutes or slightly longer. The top should be golden brown and have a slightly firm texture.

Once the cookies cool, place the white chocolate melts in a microwave safe container and microwave for 10 seconds. Stir the chocolate, removing any lumps. Keep microwaving the chocolate in ten-second intervals until it is completely melted and smooth. Lightly drizzle the white chocolate over the cookies and top with more slivered almonds, if you want more of a crunch. Cut the bars into small squares and serve.

Change it Up

Change up the white chocolate raspberry cookie recipe, incorporating your favorite ingredients. Dark chocolate also works with the raspberries and gives the cookie bars a tarter taste. You can replace the white chocolate with milk chocolate or semi-sweet chocolate, or use a combination of chocolates. Omit the almonds and add walnuts or pecans. If you do not like nuts, remove the nuts completely.


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