RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE PECAN BARS
Make and share this White Chocolate Pecan Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 9
Steps:
- To toast pecans, place them on a baking sheet in a 350° oven for 15 minutes or until lightly browned and fragrant.
- Preheat oven to 350°; grease and flour a 13x9 inch baking pan.
- In a bowl, combine the flour and salt; set aside.
- In another bowl, beat the butter, sugar, egg, and vanilla together until creamy.
- Add the dry ingredients and mix thoroughly; stir in pecans.
- Spread batter evenly in the prepared pan; bake for 25 minutes.
- Remove from oven and immediately sprinkle with white chocolate on top.
- Let stand 5 minutes and then gently spread the melted chocolate in a thin later over the bars; sprinkle with the pecans.
- Let cool to room temperature (the white chocolate should harden) or overnight before cutting and serving.
Nutrition Facts : Calories 232.5, Fat 14.7, SaturatedFat 7.3, Cholesterol 30.6, Sodium 65.8, Carbohydrate 23.8, Fiber 0.7, Sugar 15.3, Protein 2.5
WHITE CHOCOLATE PECAN RASPBERRY BARS
Try this sweet and dreamy dessert treat - we've combined the goodness of Fisher Pecan Chips, raspberry and white chocolate!
Provided by Fisher Nuts
Categories Bar Cookie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 350°F.
- In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well.
- Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
- Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
- Using a whisk beat in the cream cheese and vanilla until smooth. Add eggs one at a time and 2/3 cup granulated sugar, mixing well until very smooth.
- Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes.
- Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours.
- In a saucepan, heat the remaining ¼ cup of sugar and add the remaining ½ cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve.
Nutrition Facts : Calories 613.8, Fat 36.2, SaturatedFat 20.2, Cholesterol 126.7, Sodium 373.8, Carbohydrate 66.8, Fiber 0.8, Sugar 55.7, Protein 7.7
CHOCOLATE CHIP RASPBERRY BARS
These buttery bars combine the magical duo of chocolate and raspberry. My husband found this recipe in a farm paper, so I made it. The results were out of this world. -Bev Cudrak, Coaldale, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 48mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PECAN BARS
These chewy, chocolaty bars are great for Thanksgiving or Christmas...and always a big hit with everyone. They're easy to prepare and make a big batch. We find them simply irresistible! -Carole Fraser, North York, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown., Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. , Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars.
Nutrition Facts :
RASPBERRY PECAN BARS
A lovely raspberry-fruity bar made all the better with the addition of roasted pecans. When I buy a bag of pecans I roast them in the oven and store them in freezer so they are ready to use for any recipe!
Provided by MA HIKER
Categories Dessert
Time 1h5m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray 9 by 13 baking pan with cooking spray.
- Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
- Cream together the butter, honey and sugar in a medium mixing bowl.
- Add the salt, baking powder, flour and pecans and mix well.
- Reserve one cup of dough for topping.
- Add lightly beaten egg to remaining dough and mix well.
- Spread this dough along bottom of prepared pan.
- In microwave, warm the preserves to make them easier to spread.
- Spread preserves over the dough in the pan.
- Crumble the reserved dough over the jam (the dough will be soft).
- Cook for 30 - 35 minutes until golden brown around edges.
- Let cool before cutting.
Nutrition Facts : Calories 248.9, Fat 12.1, SaturatedFat 5.3, Cholesterol 29.1, Sodium 122.7, Carbohydrate 34.2, Fiber 1.1, Sugar 19.9, Protein 2.4
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE-CRANBERRY-PECAN TART
The first time I tasted my friend's dessert was at a Christmas party that she was having. I got a copy of the recipe and now it's a yuletide tradition for my family. The white chips, cranberries and orange peel take pecan pie to a scrumptious new level. -Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange zest; pour over chips., Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 86mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well.
- Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
- Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
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