What’s better than chocolate? Well I’ll tell you…a raspberry-topped, white-chocolate-frosted, soft sugar cookie bar. That’s a mouthful, but let me tell you-you’re going to want a mouthful or twenty of these yummies.
They’re so good that you might have to pinch yourself while eating them. But rest assured…it’s a reality. An outrageously divine-tasting reality. A definite indulgence, but well worth every calorie. And, hey, they’re topped with fruit, so they’re partially healthy, right? 🙂 That’s what I kept telling myself as I devoured too many to count.
I didn’t trust myself around them, so I ate a lot, shared some with our weekend house guests, gave a few platefuls away to neighbor friends and then ate some more. 🙂 After all, I’d feel a little guilty if I kept this heavenly goodness to myself. I need Raspberry Chocolate Dream Bars, but the world (even if it doesn’t know it yet) needs Raspberry White Chocolate Dream Bars too.
Just be forewarned…your mind will be consumed by these things. Any and all self control that you thought you possessed will fly out the window after the first bite. But no worries-they come in peace. When the kids are running amok in the house or when you’ve had a hectic, stressful day at work, there will be tranquility in your tummy. 🙂
{RASPBERRY WHITE CHOCOLATE DREAM BARS}
Sugar Cookie Base
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t. almond extract
1 t. vanilla
1/2 t. baking soda
1 t. baking powder
2 1/2 c. flour
In a large mixing bowl or stand mixer beat the sugar, butter, cream cheese and egg until nice and frothy. Add the almond and vanilla extract and beat for 1 minute more. In a small bowl combine the flour, baking soda and baking powder. Mix so all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Spread or press the dough into a large cookie sheet, lightly sprayed with cooking spray.
Bake at 350 degrees for about 20 minutes. Don’t overbake! I like to set the timer for about 15 minutes and then keep checking every few minutes to avoid burning. Let cool completely.
White Chocolate Cream Cheese Frosting
1/2 c. powdered sugar
1 cup white chocolate chips, melted
1 package (8 oz.) cream cheese, softened
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. In a small microwavable bowl, microwave baking chips uncovered on high in 30 second increments, stirring in between. Or melt using a double boiler. Be careful not to scorch. Stir melted chips until smooth. Pour melted chips onto cream cheese and stir until blended. Spread mixture over sugar cookie base. Refrigerate while making topping.
Topping
1/2 c. mashed raspberries plus 1 c. halved raspberries
1/4 c. sugar
1 T. cornstarch
Fill the 1/3 c. half way with water
In a small bowl, mash raspberries to equal 1/2 cup. In a saucepan, stir together sugar and cornstarch. Stir in mashed raspberries and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool completely. Spread topping over white chocolate frosting. Spoon halved berries over the topping. Refrigerate 1 hour or until set. Serve within 4 hours. Store covered in refrigerator.
Linked up at : http://oneshetwoshe.com
Lori @ A Pinch of Glitter
In the same sentence as raspberries????
Oh y! This looks and sounds absolutely delicious.
I found you through the "Homemade By You Link Party" on "Made to be a Momma" where I am also partying, would love it if you'd stop by too.
Hugs, antonella :-)
Mariel @ Or so she says...