Raspberry White Chocolate Cookie Bars are the perfect summer potluck treat! Everyone will fall in love at bite one!
In my church I have an assignment (we call it a calling) where I teach the 8 and 9 year old children. I really enjoy it and have to say we’ve come a very long way from where we started at the beginning of the year. A few of the boys are rowdy and some of the girls are quite giggly, but we have a lot of fun learning principles of the gospel together.
I came up with a genius system a few months after I was given my assignment to “keep the peace” in the classroom. There was a lot of interruption without a hand raise, jumping off chairs, and throwing of paper. That is, until I started bringing treats each Sunday. 🙂
I set up a little system where each of the kids get three strikes and then they’re “out” or they don’t get to enjoy whatever goodie I’ve brought at the end of class. It’s really amazing what a sugar bribe can do. 🙂 The behavioral issues immediately ceased!
They know that if they participate and are respectful, they’ll get the reward later. And the reward is a glorious treasure such as these Raspberry White Chocolate Cookie Bars. I love to unload my desserts on them before I eat them all myself. 🙂
When I brought these, the kids were literally swarming around the platter like a bunch of bees. Every crumb on the plate was gone, gone, gone, and they were begging for more.
I was rather remorseful that I’d given most of these scrumptious beauties away. But you can bet I’ll be making them again and again! These cookie bars are so soft with studs of white chocolate and pockets of fresh raspberries. They are the essence of summertime!
You’ll become the talk of the place when you take these to the neighborhood block party or that summer BBQ! Raspberry and white chocolate are a total dream team!
Raspberry White Chocolate Cookie Bars
Ingredients
- 1 c. butter softened
- 1/2 c. granulated sugar
- 1/2 c. brown sugar packed
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/4 c. all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- heaping 1/2 cup fresh raspberries
- 11.5 oz. bag good white chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, cream together butter, both sugars, egg and vanilla. Add flour, baking soda and salt and mix until incorporated. Reserve 1/4 c. white chocolate chips. Gently stir in raspberries and remaining white chocolate chips.
- Spray a 9"x13" cake pan with nonstick baking spray. Spread/press dough evenly into pan. Bake for approximately 24-26 minutes.
- Melt reserved 1/4 cup chocolate chips and drizzle over cooled bars. Cut into squares and serve.
Can we please just have summer stay forever? It’s just too fun and I don’t want the grilling or the in-season fruit desserts to end!
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