These bars are so good! I love the flavor combo of the preserves combined with the sweetness of the white chocolate chips...yum! They are super easy to make and you could change up the flavors with any kind of fruit.
You start with a layer of rich buttery crust, then a layer of raspberry preserves mixed with fresh raspberries, a sprinkle of yummy white chocolate chips, and then a buttery crumb topping with oats and almonds.
I seriously recommend you make these, you won't regret it! Enjoy :)
Raspberry and White Chocolate Crumb Bars
Recipe adapted from Cookie Monster Cooking
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, divided, cut into ½ inch piece
1/4 cup packed light brown sugar
1/4 cup rolled oats
1/4 cup sliced almonds
3/4 cup raspberry preserves
1/2 cup fresh raspberries
1/2 teaspoon fresh lemon juice
1/3 cup white chocolate chocolate chips
- Preheat the oven to 375 degrees. Line an 8 by 8 inch baking pan with aluminum foil, making sure it is long enough to hang slightly over the edges. Spray with nonstick cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, granulated sugar and salt. Mix on low speed for about 5 seconds, until combined. With the mixer on low, add 8 tablespoons of the butter one piece at a time. Once the pieces are added, continue mixing on low speed until the mixture resembles damp sand, about 1 minute.
- Measure out 1 cup of the flour mixture and add to a medium bowl. Set aside. Transfer the remaining flour mixture to the prepared baking pan. Using your fingers or a spatula, press the mixture firmly into the bottom of the pan in an even layer. Bake for 14 to 18 minutes, until the edges of the crust begin to brown.
- Meanwhile, add the brown sugar, oats and pecans to the reserved flour mixture. Mix until combined. Add in the remaining 1 tablespoon of butter and use your fingers to work the butter into the flour mixture until it is fully incorporated. Pinch the mixture into hazelnut-size clumps and set aside.
- In a small bowl, add the preserves, fresh raspberries and lemon juice. Use a fork to mash together the ingredients until combined, leaving some small chunks of fresh raspberries.
- When the crust is done baking, carefully spread the raspberry filling over the hot crust. Evenly sprinkle the chocolate chips over the filling. Next, evenly sprinkle the topping over the raspberry/chocolate filling (do not press into the filling). Return the pan to the oven and bake for another 20-22 minutes, until the topping is deep golden brown and the filling is bubbling. Transfer the pan to a wire rack to cool completely. Once cooled, use the foil overhang to lift the bars from the pan. Cut into squares to serve.