“White Chocolate Raspberry Pie Crumb Bars”
White Chocolate Raspberry Pie Crumb Bars
CREATED BY: CREME DE LA CRUMB
This white chocolate raspberry pie recipe is a nice dessert to bring to a gathering where you need to serve a lot of people. Plus it doesn’t require a whole lot of utensils or plate-ware!
Created by Creme de la Crumb
- Perfect for:
- Raspberry Desserts
- Afternoon Snacks
- Packable Snacks
- Mothers Day
Filling
- 1/2 Cup granulated sugar
- 1 1/3 Packages (6 ounces each) Driscoll’s Raspberries
- 1/4 Cup all-purpose flour
Topping
- 1/4 Cup white chocolate chips
- 1 Tbsp. heavy cream
- 2 Tablespoons finely chopped pecans (optional)
Crust
- 1/2 Cup granulated sugar
- 1 1/2 Cups all-purpose flour
- 1/2 Tsp. baking soda
- 1/2 Tsp. baking powder
- 1/4 Tsp. salt
- 1 stick (1/2 cup) unsalted butter, melted
- Preheat oven to 375 degrees and line an 8×8 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 overmix 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. - Check out our other Raspberry Pies!
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