One thing I wanted to test is whether frozen berries would work. There are certain recipes I make only with fresh fruit (hello, peach cobbler!), and I don’t like using canned if I can help it. Good news: Frozen raspberries work just fine. Just be mindful of how much liquid you’re seeing as they melt, and add a little cornstarch if needed. Here’s how to make these delicious white chocolate raspberry bars. MORE: Coffee coconut macaroons are perfect for the coffee snob in your life Fruit:
24 ounces fresh raspberries 2 tablespoons lemon juice 1 teaspoon lemon zest 2 tablespoons Chambord 2 tablespoons cornstarch
Shortbread:
2 cups butter, softened 1-1/3 cups sugar 4 cups flour 1 teaspoon pink Himalayan salt 1 tablespoon vanilla 11 oz bag white chocolate chips minus 1/2 cup for the glaze
Glaze:
1/2 cup white chocolate chips, melted 1/2 teaspoon coconut oil 1 cup powdered sugar 3 tablespoons Chambord
Toss the berries, lemon juice, lemon zest, Chambord and cornstarch together. Set aside. In another bowl, cream the butter, sugar, salt and vanilla until soft and fluffy. Then add the flour, mixing until just combined. Set aside 1/4 cup dough. Press the remaining dough into a greased 9-by-13-inch pan. Spread white chocolate chips evenly over the dough, reserving 1/2 cup for the glaze. MORE: Bite-sized bacon-wrapped apple pie is the American dream dessert Stir the raspberry mixture gently, but feel free to smash a few berries. No need to obliterate them, but because we’re using fresh raspberries instead of jam, we want to make sure they’re in every bite! Spread the berries evenly. From there, simply crumble the remaining dough on top of the raspberry layer. Now they’re ready for the oven! Bake for 55 to 60 minutes or until lightly golden on top. While they’re cooling, melt remaining white chocolate chips with coconut oil in a small pan. Add the powdered sugar and Chambord, and mix until smooth and glossy. Drizzle this over the bars.
Yield 24 bars
24 ounces fresh raspberries2 tablespoons lemon juice1 teaspoon lemon zest2 tablespoons Chambord2 tablespoons cornstarch
Shortbread:
2 cups butter, softened1-1/3 cups sugar4 cups flour1 teaspoon pink Himalayan salt1 tablespoon vanilla11 oz bag white chocolate chips minus 1/2 cup for the glaze
Glaze:
1/2 cup white chocolate chips, melted1/2 teaspoon coconut oil1 cup powdered sugar3 tablespoons Chambord
