Raspberry White Chocolate Bars

Last summer my neighbor brought over an abundance of fresh raspberries from her garden, and I stood in my kitchen wondering what to do with all that gorgeous fruit. These bars were born from that happy surplus, and theyve since become my go to when I want something that feels fancy but comes together without too much fuss.

I brought these to a book club meeting last month and watched three different people ask for the recipe before they even finished their first square. Theres something about the swirl pattern that makes people think you spent hours on them.

Ingredients

• 1 1/2 cups graham cracker crumbs: I pulse whole crackers in my food processor for the most consistent texture
• 1/4 cup granulated sugar: Just enough sweetness to make the crust sing without overpowering the filling
• 6 tbsp unsalted butter, melted: Use real butter here because nothing else gives that golden crisp edge
• 16 oz cream cheese, softened: Leave it out for at least two hours so it blends silk smooth
• 1/2 cup granulated sugar: This amount hits the sweet spot without making the filling cloying
• 2 large eggs, room temperature: Cold eggs can seize the melted white chocolate so plan ahead
• 1 tsp pure vanilla extract: Because real vanilla makes everything taste more expensive
• 4 oz white chocolate, melted: Chop into even pieces before melting so it heats uniformly
• 1/4 cup sour cream: This tiny addition makes the filling incredibly creamy and cuts the sweetness
• 3/4 cup fresh raspberries: Frozen works too but fresh gives that lovely speckled appearance
• 2 tbsp granulated sugar: Helps the raspberries break down into that swirly consistency
• 1 tsp lemon juice: Brightens the raspberry and enhances its natural tartness

Instructions

Prep your pan like a pro:

Crimp parchment paper into the corners of your 8x8 pan so the bars lift out cleanly later

Build the foundation:

Press the crumb mixture firmly into the pan bottom using the flat bottom of a measuring cup for even thickness

Give it a quick bake:

Eight minutes at 325°F sets the crust without drying it out completely

Make the magic swirl:

Mash those raspberries with sugar and lemon until they release their juices into a gorgeous red sauce

Whip up something silky:

Beat that room temp cream cheese until its completely smooth before adding anything else

Add the eggs gently:

Drop them in one at a time on low speed so you dont incorporate too much air

Fold in the white chocolate:

Let it cool slightly before blending in so it doesnt scramble those eggs

Layer it beautifully:

Pour over your cooled crust and tap the pan gently to release any trapped bubbles

Create the swirl:

Drop raspberry sauce in small dollops then drag a knife through once or twice

Bake until just set:

Thirty minutes gives you that perfect slightly wobbly center that firms up in the fridge

Patience pays off:

Let them cool completely then chill for at least two hours for the cleanest cuts

Save

My sister requested these for her birthday instead of cake this year which honestly speaks volumes. Now they are the dessert she asks for whenever she visits.

Making Ahead

Ive learned these bars actually improve after a night in the fridge. The raspberry flavor deepens and the texture becomes even more luxurious. Wrap them tightly and they will happily wait up to three days before serving.

Serving Suggestions

Sometimes I drizzle a little melted white chocolate over the top right before serving because extra never hurts in this case. A light dusting of powdered sugar makes them look absolutely stunning on a dessert platter.

Storage Tips

These bars freeze beautifully if you need to get ahead for a party. Wrap individual squares in plastic wrap then store them in a freezer safe container for up to two months.

• Thaw overnight in the refrigerator for best texture
• The swirl pattern stays vibrant even after freezing
• Bring them to room temperature for about 15 minutes before serving

Save

Hope these become as loved in your kitchen as they are in mine. Happy baking my friend.

Common Recipe Questions

→ Can I use frozen raspberries for the swirl?

Yes, thawed frozen raspberries work well and maintain the vibrant flavor needed for the swirl.

→ What type of chocolate is best for the filling?

Melting white chocolate is preferred to achieve a smooth, creamy filling with subtle sweetness.

→ How do I prevent cracks in the bars after baking?

Bake until just set with slightly golden edges and cool to room temperature before chilling to minimize cracking.

→ Can I substitute the graham cracker crust?

Digestive biscuits make a great alternative crust option without altering the flavor profile significantly.

→ Is it necessary to chill the bars before serving?

Chilling for at least two hours allows the bars to firm up for clean slicing and enhances the texture.