Magic Raspberry Cookie Bars
Indulge in the irresistible charm of Magic Raspberry Cookie Bars—your newest dessert obsession! These decadent bars feature a buttery, golden crust made from a simple blend of flour, sugar, and melted butter, perfectly balancing the sweet tang of luscious raspberry preserves. Topped with creamy white chocolate chips, crunchy sliced almonds, and a drizzle of rich sweetened condensed milk infused with vanilla, each bite is a heavenly combination of textures and flavors. Ready in just under an hour, these easy-to-make treats are ideal for dessert tables, potlucks, or an afternoon indulgence. With their vibrant layers and irresistible sweetness, these cookie bars are sure to become a crowd-pleasing favorite. Perfectly portable and easy to store, they’re destined to brighten up any occasion!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, melted
- 0.75 cups raspberry preserves
- 1 cups white chocolate chips
- 0.5 cups sliced almonds
- 0.75 cups sweetened condensed milk
- 1 teaspoons vanilla extract
- 0.25 teaspoons kosher salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy lifting later.
In a medium bowl, mix together the all-purpose flour, granulated sugar, and kosher salt.
Add the melted butter to the dry ingredients and stir until combined. The mixture should resemble slightly damp crumbly sand.
Press the mixture firmly into the prepared pan to form an even base. Use the back of a spoon or your fingers to smooth it out.
Bake the crust for 12–15 minutes, or until lightly golden. Remove from the oven and let it cool for about 5 minutes.
Spread the raspberry preserves evenly over the partially baked crust.
Sprinkle the white chocolate chips and sliced almonds evenly over the raspberry layer.
In a small bowl, combine the sweetened condensed milk and vanilla extract. Drizzle this mixture over the top, covering as much surface area as possible.
Bake in the oven for an additional 20–22 minutes, or until the edges are golden and the center looks set.
Remove from the oven and let the bars cool completely in the pan, about 1–2 hours. You can speed this up by placing the pan in the refrigerator for 30 minutes.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 squares or rectangles.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 37.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
