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Raspberry White Chocolate Almond Blondies

Servings 48 blondies


  • 1 cup 2 sticks salted butter
  • 2 12 ounce packages (4 cups) white chocolate chips or 4 (6 ounce) white baking bars, chopped (I use Ghiradelli white chocolate chips)
  • 4 eggs
  • 1 cup sugar
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons almond extract
  • 1 cup raspberry spreadable fruit or jam I use Polaner All Fruit seedless raspberry
  • 1/2 cup sliced almonds toasted


  1. Preheat oven to 325 degrees F. Line a 13 x 9 inch pan with foil. Grease and flour foil lined pan.
  2. Melt butter in a small saucepan over low heat.
  3. Remove from heat and add 2 cups of the white chocolate chips reserving the balance for later. LET STAND. DO NOT STIR. Chips should just sit in the melted butter. It will look like a pan of melted butter with a pile of partially melted chips in it. Set aside.
  4. In large mixing bowl, beat eggs until foamy.
  5. Gradually add sugar, beating at high speed until lemon-colored.
  6. Stir in melted butter chip mixture. Add flour, salt and almond extract. Mix at low speed just until combined.
  7. Spread half of the batter, about 2 cups in the bottom of prepared pan. This is easiest if you drop by spoonfuls around the pan so you're not trying to spread all of the batter from the middle outward.
  8. Bake at 325 for 15 to 20 minutes or until light golden brown. Remove from oven.
  9. Stir remaining 2 cups of chips into remaining batter. Set aside.
  10. Melt raspberry jam in a small saucepan over low heat.
  11. Spread jam evenly over partially baked crust.
  12. Gently drop spoonfuls of remaining batter as evenly as you can over the jam. No need to spread. Some fruit may show through batter.
  13. Sprinkle with toasted almonds.
  14. Bake at 325 for an additional 35-45 minutes or until toothpick inserted in center comes out clean.
  15. Cool completely in pan. Use foil to lift out of pan and cut into triangles.

Recipe Notes

* Be sure to use a premium white chocolate in this recipe. Poor quality white chocolate can have a strange texture and flavor and will compromise the taste of this bar.

*This recipe may be halved and baked in an 8" or 9" square pan. Partially bake the first layer as directed for 10-15 minutes or until light golden brown. Once you've added the jam, remaining batter and almond layer, bake for 25-35 minutes or until toothpick comes out clean.

*You can also double this recipe and bake successfully in a 16 inch square pan, if you happen to have that size pan and you need a large quantity.

*The yield of 48 triangles is achieved by cutting 4 rows on the short side and 6 on the long side, then cutting each of those squares in half diagonally.

*Store in an airtight container at room temperature up to 3 days or pack in freezer bags and freeze up to 2 months.

Recipe Source Pillsbury Bake Off Cookbook, Raspberry Filled White Chocolate Bars

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