Friday, May 3, 2019

White Chocolate Raspberry Bars

It's no secret I like dessert, especially cookies. That's why I bought The Perfect Cookie by America's Test Kitchen. One recipe I've been wanting to try ever since I bought the cookbook in August 2017 is White Chocolate Raspberry Bars. We finally made them last weekend. I wish we'd made them sooner.
They are pretty easy to make. You do have to line the baking pan with parchment paper or foil and grease it. You also have to melt white chocolate, which we sometimes have trouble doing because it tends to seize on us and we have no idea why. This time we used a double boiler and melted chopped baking white chocolate, not baking chips, and it worked great. There is melted white chocolate stirred into the batter and chopped white chocolate mixed into the batter.
These are really good. Can't stop eating them good. We ate all 16 bars in 3 days. The white chocolate adds a nice creamy flavor, the raspberries are sweet and tart, the cookie part is sweet but not overly sweet/sugary. The recipe calls for melted white chocolate to be drizzled on top, but we didn't do that.
Definitely a "Make Again" cookie.

Recipe here.

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