White Chocolate and Raspberry Cream Bars
These elegant bars feature a buttery shortbread crust topped with a layer of sweet raspberry jam and a luxurious white chocolate cream filling. They're a perfect balance of tart and creamy, making them an impressive yet easy-to-make dessert for any occasion.
Ingredients
Ingredients
- 1.5 cup all-purpose flour spooned and leveled
- 0.5 cup granulated sugar
- 0.75 cup unsalted butter cold, cubed
- 0.75 cup seedless raspberry jam
- 10 oz white chocolate baking bars chopped
- 1 cup heavy whipping cream cold
- 8 oz cream cheese softened to room temperature
- 0.25 cup powdered sugar
- 1 tsp pure vanilla extract
- 0.25 tsp salt
- 0.5 cup fresh raspberries for garnish
Notes
Storage: Keep bars covered in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 5-10 minutes before serving. Make-Ahead: The crust can be baked 1 day ahead; store covered at room temperature. The assembled, chilled bars can be made 1-2 days in advance. Variations: Substitute the raspberry jam with strawberry or blackberry jam. For a decorative touch, drizzle the tops with melted dark chocolate.