White Chocolate Raspberry Bars Recipe
These Soft Frosted Christmas Cookies are thick, tender, bakery-style sugar cookies topped with creamy homemade frosting and colorful holiday sprinkles. They’re buttery, perfectly sweet, and melt-in-your-mouth soft making them the ultimate Christmas cookie for gifting, parties, or cozy holiday baking with family.
Ingredients
For the Bars
- Butter – 1/2 cup 113 g, softened
- Gives the base a soft rich texture. Helps the bars hold their shape.
- Granulated sugar – 3/4 cup 150 g
- Adds sweetness and helps the crust brown.
- Egg – 1 large
- Binds the dough and gives the bars structure.
- Vanilla extract – 1 teaspoon
- Adds warm flavor.
- All-purpose flour – 1 1/4 cups 150 g
- Forms the main base. Don’t pack the flour or the bars will turn dry.
- Salt – 1/4 teaspoon
- Balances the sweetness.
- White chocolate – 1 cup 170 g chips or chopped bars
- Melts into the batter and adds creamy sweetness.
- Raspberries – 1 1/2 cups fresh or frozen
- Both work. Frozen berries release less liquid during baking.
Instructions
1. Prepare your pan
- Line an 8×8 or 9×9 baking pan with parchment paper. Leave extra paper hanging over the edges so you can lift the bars out later.
2. Mix the base
- Beat the butter and sugar until smooth. Add the egg and vanilla. Stir well. Add the flour and salt. Mix until combined. Don’t over-mix. Stop when you don’t see dry flour.Spread this mixture into your pan. Press it flat with a spatula or the back of a spoon.
3. Bake the base
- Bake at 350°F (175°C) for 12 to 15 minutes. The top won’t brown much. You just want the base to set.
4. Add raspberries and white chocolate
- Sprinkle raspberries over the warm base. Add white chocolate chips or chopped chocolate on top. The heat helps soften everything so it blends in the next bake.
5. Bake again
- Return the pan to the oven and bake for 20 to 25 minutes. The edges should look light golden. The center should not jiggle.
6. Cool before cutting
- Let the bars cool in the pan for at least 1 hour. Warm bars fall apart. Cool bars slice into clean squares. For the cleanest cuts, chill the bars in the fridge for 30 minutes before slicing.
Video
Notes
📝 Notes
- Use high-quality white chocolate for the creamiest texture.
- Fresh or frozen raspberries both work well for the swirl.
- Chill the bars fully before slicing for clean, sharp edges.
- Add a teaspoon of lemon zest for a brighter raspberry flavor.
- Line the pan with parchment for easy removal and less sticking.
- Swap raspberry jam with mixed berry jam if preferred.
- Store leftover bars in the fridge for up to 5 days.
- Freeze tightly wrapped bars for up to 2 months.
🍽️ Nutrition Facts (Per Serving)
Calories: ~260Carbohydrates: ~32g
Fiber: ~1g
Sugars: ~24g
Protein: ~3g
Fat: ~13g
Saturated Fat: ~8g
Cholesterol: ~35mg
Sodium: ~70mg
Potassium: ~90mg
Calcium: ~70mg
Iron: ~1mg