These Raspberry White Chocolate Blondie Bars are the perfect blend of buttery cookie layers, sweet raspberry jam, and creamy white chocolate. With a soft, chewy texture and a delicate almond topping, these bars make an elegant treat for any occasion—from tea parties and showers to festive dessert spreads.

Why You’ll Love This Recipe

These blondie bars strike the ideal balance between rich sweetness and bright fruitiness. The raspberry jam cuts through the buttery base, while melted white chocolate adds a velvety flavor. The sliced almonds on top give a satisfying crunch that contrasts beautifully with the soft cookie layers. Whether you’re a white chocolate lover or not, this dessert has a way of winning everyone over. They’re also easy to transport and perfect for making ahead for parties or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (227 g) unsalted butter
3 cups (510 g) white chocolate chips, divided (2 cups for melting, 1 cup for stirring in later)
4 large eggs
1 cup (212 g) granulated sugar
2 cups (284 g) all-purpose flour
½ teaspoon salt
½ teaspoon almond extract (optional but recommended)
1 ¼ cups (425 g) raspberry jam (about a 16-ounce jar)
½ cup (60 g) sliced almonds

Directions

Preheat the oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper or foil and lightly grease it with nonstick spray.
Melt the butter in a microwave-safe bowl or saucepan. Add 2 cups of white chocolate chips, stirring once or twice just to coat the chips—don’t overmix. The mixture will look uneven but will come together later.
In a large bowl, use an electric mixer to beat the eggs on high speed until foamy. Add the sugar and mix for 1–2 minutes until pale and thickened.
Stir in the butter-white chocolate mixture, flour, salt, and almond extract. Mix until smooth.
Spread about half of the batter into the prepared pan and bake for 15–20 minutes, until just set.
While the base layer bakes, stir the remaining 1 cup of white chocolate chips into the leftover batter.
Remove the pan from the oven and immediately spread the raspberry jam evenly over the warm base.
Drop spoonfuls of the remaining batter over the jam layer (do not spread it out).
Sprinkle sliced almonds evenly on top.
Bake again for 30–35 minutes, or until the top is lightly golden and set. A toothpick inserted should come out clean or with moist crumbs.
Cool completely in the pan before cutting into bars.

Servings and Timing

Yield: 24 bars
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

Variations

Mixed Berry Blondies: Substitute raspberry jam with mixed berry or strawberry jam for a different fruit twist.
Nut-Free Option: Omit the sliced almonds for a nut-free version; the bars will still be deliciously rich.
Citrus Hint: Add 1 teaspoon of lemon zest to the batter to brighten the flavor.
Dark Chocolate Variation: Swap white chocolate chips for dark or semi-sweet chocolate for a deeper cocoa flavor.
Homemade Jam Version: Use thick, homemade raspberry jam for a more rustic and natural sweetness.

Storage/Reheating

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the bars in layers separated by parchment paper for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours before serving. No reheating is necessary, but you can warm individual bars in the microwave for 10–15 seconds for a softer texture.

FAQs

How do I know when the blondie bars are done baking?

The top should be golden and set, and a toothpick inserted into the center should come out clean or with moist crumbs.

Can I make these bars ahead of time?

Yes, they keep well for several days and taste even better after resting overnight as the flavors meld.

What type of white chocolate works best?

Use high-quality white chocolate chips such as Ghirardelli or Guittard for the best flavor and smooth texture.

Can I use a different flavor of jam?

Absolutely! Strawberry, cherry, or blackberry jam all make excellent substitutes.

Do I have to include the almond extract?

No, it’s optional. It adds a light nutty flavor but can be omitted or replaced with vanilla extract.

Can I leave out the nuts?

Yes, omit the almonds if you prefer or have allergies—the bars will still be deliciously rich and sweet.

Can I halve the recipe?

Yes, bake half the recipe in an 8×8-inch pan. Adjust baking times slightly—about 5–10 minutes less per stage.

Are these bars overly sweet?

They are quite sweet due to the white chocolate and jam, but cutting them into small squares balances the richness.

Can I freeze these bars?

Yes, they freeze beautifully. Wrap tightly and thaw before serving.

What’s the best way to serve them?

Serve them at room temperature or slightly chilled. They pair wonderfully with tea or coffee.

Conclusion

Raspberry White Chocolate Blondie Bars are a delightful treat that blend buttery cookie layers, fruity jam, and creamy white chocolate into one irresistible dessert. Whether served at a party, holiday gathering, or as an indulgent afternoon snack, these bars are sure to impress with their sweet elegance and simple preparation. Cut them small, savor each bite, and enjoy a bakery-worthy dessert right from your kitchen.