Almond Raspberry White Chocolate Bars

I recently went to a gathering hosted by Hearst Magazines where Celebrity Chef Alex Hitz, House Beautiful’s new food contributor and author of best-selling cookbook My Beverly Hills Kitchen, prepared a fabulous three-course dinner.

For dessert he served these fabulous bars which dessert blew me away. The recipe is actually really simple and I substituted almonds for walnuts but you can use any nuts you like.

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Almond Raspberry White Chocolate Bars

Yield: One 9×13 pan, 28-32 finger desserts

Crust:Print This Recipe

2 sticks butter (16 tablespoons) salted butter, cold, and cut into small pieces, plus more for the baking pan

½ cup powdered sugar

1 ¾ cups all-purpose flour

¾ teaspoon almond extract

¼ teaspoon vanilla extract

¼ teaspoon salt


• Pre-heat the oven to 350° F. Butter a 9 x 13 metal baking pan.

• To the bowl of an electric mixer fitted with the paddle attachment, add all of the ingredients and mix it slowly until coarse crumbs form.

• Press the crumbs into the bottom of a 9×13 metal baking sheet.

• bake the crust for 25 minutes, until it is golden brown and completely cooked through.

• Remove it from oven and let it cool completely.



½ teaspoon salt

½ cup sliced raw almonds/ walnuts

1 ½ cups seedless raspberry jam

12 ounces white chocolate chips

1 ¼ cups seedless raspberry jam


• In a small mixing bowl, toss the salt and almonds together.

• Spread the jam evenly over the cooled crust.

• Add the white chocolate chips, and top with the salted almonds/ walnuts.

• Bake the bars for 20 minutes, remove them from the oven, and let them cool.


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2 thoughts on “Almond Raspberry White Chocolate Bars

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