Friday, August 12, 2016

White Chocolate Raspberry Crumble Bars

When you are shopping for fruits in season, you can save a lot of money. You can save even more money by watching your local store ads and farmers market specials. 

This last weekend, my local grocery store had a special Saturday morning sale and you could get a case of raspberries for 12.99$. That same week, my local farm stand sent our their newsletter and announced that raspberries were peaking and that you could buy a 1/2 case for 19.99$ or a full case for 36.00$. 

A case of raspberries can be a lot to use for a single family, if you don't plan on freezing, canning or jamming them, so go ahead and share with family or friends (you never know when they might be in a position to share the wealth back with you. 

Here is one of my favorite fancy raspberry desserts, it comes together pretty fast, and the white chocolate combined with the raspberry is just marvelous!  (I think that might be the first time that I have used marvelous on the blog)


1/2 cup granulated sugar
1 1/3 packages (6 ounces each) Raspberries
1/4 cup all-purpose flour

1/4 cup white chocolate chips
1 tablespoon heavy cream
2 tablespoons finely chopped pecans (optional)

1 stick (1/2 cup) unsalted butter, melted
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 375 degrees and line an 8x8 inch baking pan with foil or parchment paper.

In a medium bowl whisk together the sugar, flour, baking soda, baking powder, and salt for the crust. Add melted butter and mix until ingredients come together. Reserve 3/4 cup of the mixture, set aside. 

Press remaining mixture into the bottom of your prepared baking pan.

In another bowl, use a spoon or spatula to stir together raspberries, flour, and sugar for the filling - stir until just combined and flour is incorporated, do not over mix or smash berries too much. Pour mixture over crust.

Sprinkle reserved crumb mixture over raspberry filling. Sprinkle chopped pecans on top. Bake for 25-30 minutes until crumb topping is golden. Allow to cool for 10-15 minutes before cutting into squares.

In a microwave safe bowl combine chocolate chips and heavy cream. Cook for 2 minutes on half power. Stir until smooth. Drizzle over bars and serve.

*Note: Serving suggestions include serving warm with vanilla ice cream, or cold after being chilled for at least 1 hour.