These raspberry white chocolate blondie bars are incredible! A buttery cookie base is topped with raspberry jam, MORE cookie batter and almonds. Wow!

Ok, friends, for someone that is normally not a huge fan of white chocolate, these cookie bars are a game changer!

The combination of sweet cookie dough, fruity raspberry jam, and sliced almonds on top of more cookie dough is irresistible.

Two raspberry white chocolate blondie bars on wood cutting board with bite taken out of top bar.

A Dainty Dessert

Plenty rich and plenty sweet, these raspberry white chocolate blondie bars definitely have a dainty vibe to them. They are best cut into small squares.

Or maybe that’s just my rationale to justify eating another…and another…and another.

They are a perfect option for a bridal or baby shower, a holiday cookie plate, or a fun weekend treat.

If you love white chocolate and raspberries (and even if you don’t!), these are bound to become a favorite.

Fork scooping off corner of raspberry white chocolate blondie bar.

How to make these blondie bars

This recipe starts with a bit of a unique twist.

  • melted butter
  • white chocolate chips

Those two ingredients are just barely mixed together and set aside. The process is bound to make you a bit uncomfortable. I apologize in advance.

The white chocolate won’t necessarily melt into the warm butter. There will be pieces of white chocolate floating around and the mixture may look a little sketch, but it all works out beautifully once it is added to the other basic batter ingredients.

Meanwhile, some of the unbuttered white chocolate chips are reserved to stir into the batter that goes on top of the bars.

Stirring together batter for white chocolate blondie bars with butter, white chocolate chips, and flour.

Assembling the bars

  1. Half of the batter goes into a 9X13-inch pan and bakes until set.
  2. Raspberry jam gets spread onto the warm cookie base layer.
  3. The remaining batter (that is mixed with white chocolate chips) is dolloped across the jam.
  4. Sliced almonds are sprinkled on top of everything.

The bars bake again until set and lightly golden.

Assembling raspberry white chocolate blondie bars in 9X13-inch pan with batter, raspberry jam and sliced almonds.

Intensely sweet (there’s no point in arguing otherwise), the raspberry jam cuts brightly through the buttery, white chocolate cookie dough for a totally incredible combination.

My Aunt Marilyn made these bars for a family get-together last year. And we’ve had them many times since.

They are the perfect addition to change up a dessert spread that includes decadent brownies and other rich treats.

And I’ve made them several times for church potlucks and other bring-a-dessert-to-share events. Without fail, I get asked for the recipe, which means it’s high time to post it here!

Hope you love these!

Two raspberry white chocolate blondie bars stacked on each other on wood cutting board with spoon of raspberry jam.

One Year Ago: My Favorite Recipes for Thanksgiving Leftovers 
Two Years Ago: The Perfect Thanksgiving Recipes {My Top Favorites} 
Three Years Ago: Instant Pot White Chicken Black Bean Chili {Slow Cooker Directions Included!}
Four Years Ago: Slow Cooker Mashed Potatoes
Five Years Ago: Chocolate Dutch Baby {i.e. Baked German Pancake!}
Six Years Ago: Chocolate Cream Pudding Pie with Graham Cracker Crust 
Seven Years Ago: Yummy Fresh Cranberry Salsa
Eight Years Ago: Pumpkin Pie Sheet Cake
Nine Years Ago: Chocolate Mousse Cheesecake Pie
Ten Years Ago: Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}

two raspberry white chocolate blondie bars on wood cutting board

Raspberry White Chocolate Blondie Bars

4.87 stars (37 ratings)


  • 1 cup (227 g) butter
  • 3 cups (510 g) white chocolate chips, divided (meaning you'll use 2 cups first and then use 1 cup 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 – see note)
  • 1 ¼ cups (425 g) raspberry jam
  • ½ cup (60 g) sliced almonds


  • Preheat the oven to 325 degrees F. Line a 9X13-inch pan with aluminum foil or parchment (for easier cleanup) and lightly grease with nonstick cooking spray.
  • Add the butter to a microwave-safe bowl or saucepan and heat until melted. Add 2 cups of the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!
  • In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer), whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.
  • Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.
  • Spread about half (or slightly more than half) of the batter in the prepared pan. Bake for 15-20 minutes until just set throughout.
  • While the base layer bakes, stir the remaining 1 cup white chocolate chips into the remaining batter.
  • Immediately out of the oven, spoon the raspberry jam over the top. Let sit for a minute or so to melt the jam. Spread the jam into an even layer.
  • Dollop the remaining batter in spoonfuls over the jam. Don't spread. Sprinkle with sliced almonds.
  • Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Cool completely before serving.


White Chocolate Chips: I hate to be a brand snob here, but brand matters with white chocolate chips (some brands have a fake off-taste and others have a grainy texture once melted). My favorite brand is Ghirardelli or Guittard. 
Almond Extract: I’m normally not a huge fan of almond extract, but I like it in this recipe. You can use up to 1 teaspoon, but I prefer using 1/2 teaspoon for a very subtle but important flavor boost.
Jam: the amount of jam called for in this recipe is about a 16-ounce jar, give or take a few tablespoons.
Serving: 1 bar, Calories: 349kcal, Carbohydrates: 43g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 56mg, Sodium: 154mg, Fiber: 1g, Sugar: 30g

Recipe Source: sent to me by my Aunt Marilyn, originally adapted from this recipe from Taste of Home