White Chocolate Raspberry Bars Recipe

Cookie Bars with White Chocolate and Raspberry cut into squares

3.79 from 19 votes

White Chocolate Raspberry Bars Recipe

These raspberry white chocolate blondies are the most delicious layered cookie bars, and always a favorite. They've got an oatmeal cookie base with white chocolate cheesecake and raspberry swirled, topped with white chocolate chips and oatmeal crumble.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 763kcal

Author: The Carefree Kitchen

Ingredients

Oatmeal Cookie Dough

2 cups butter room temperature
2 cups light brown sugar
3 cups all-purpose flour
3 cups old-fashioned rolled oats
1 teaspoon salt
1 teaspoon baking soda

White Chocolate and Raspberry

3 cups white chocolate chips (divided)
16 ounces cream cheese room temperature
1½ cups raspberry jam

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy—about 3 minutes. Add the flour, oats, salt, and baking soda and mix until just combined—the mixture should be a little crumbly.
Pat 3/4 of the oatmeal cookie crumble into a 12" x 17" baking sheet and set the remaining crumble aside.
Bake in the preheated oven for about 8 minutes, or until just set.
While the cookie mixture is baking, place 2 cups of the white chocolate chips in a microwave-safe container and heat for about 30 seconds. Stir, then heat for another 20 seconds. Stir again, then add the cream cheese. Heat for another 30 seconds, stir, and repeat until they are creamy and melted but not hot.
Once the cookie bars have cooked for about 8 minutes, take them out of the oven and allow to cool for just a few minutes. Spread the white chocolate cream cheese mixture over the top of the cookie bars.
In another microwave safe bowl, add the raspberry jam. Heat in the microwave for 1 minute, or until it's easy to stir. If it's hot, let the jam cool slightly and then spread over the cream cheese mixture.
Sprinkle the remaining 1 cup of white chocolate chips over the jam, then top with the remaining cookie dough crumbles.
Return to the oven and bake for an additional 20-22 minutes, or until the edges are barely golden brown.
Remove from the oven and let the cookie bars cool for about 30 minutes, or until room temperature. Cut into bars and serve. Enjoy!

Notes

Storing instructions: store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. To thaw, pull from the freezer and let sit at room temperature for a few hours or even overnight.

Nutrition