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Raspberry White Chocolate Bars are a decadent, easy to make summertime dessert.
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RASPBERRY WHITE CHOCOLATE CAKE BARS

The flavors of raspberry, white chocolate, and sweetened condensed milk makes these Raspberry White Chocolate Cake Bars an elegant, easy to make dessert.
Course Desserts
Cuisine American
Keyword Cake Bars, Raspberry White Chocolate Cake Bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 24
Calories 413kcal
Author pamelashank2015

Ingredients

  • 1 Box 15.25oz white cake mix
  • 1 Box 3.4oz white chocolate instant pudding mix
  • 1 stick butter softened
  • 1 large egg
  • 1 pint fresh raspberries
  • 1/2 cup white chocolate chips
  • 1/2 cup sweetened condensed milk

Instructions

  • Preheat oven to 350 degrees F. Line an 11 x 7 1/2 inch brownie pan with parchment paper.
  • In a large mixing bowl, place the cake mix, pudding mix, butter, and egg. Stir with a fork, may also use fingers to crumble, until ingredients are all moistened. They still need to be a little crumbly.
  • Save 3/4 cup of the mixture for later use. Press remaining dough into the bottom of pan.
  • Arrange the raspberries over the dough. Sprinkle the chips around the berries.
  • Crumble reserved dough over the top. Drizzle the sweetened condensed milk evenly over the mixture.
  • Bake for 28-35 minutes, or until crust is starting to brown and the center seems set when you slightly wiggle the pan. Do not overbake.
  • Remove from oven, place on a wire cooling rack, and cool about an hour.
  • Remove from the pan by parchment paper edges and place on a cutting board.
  • Allow to cool at least another hour, so they will cut easier. I trim the edges off before cutting, but this is not necessary of you do not want to.
  • Cut into bars of desired size. (They are very rich, so I cut mine small) I got 24 bars.
  • Transfer to serving platter.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • Use a brownie pan to bake these bars in. (11 x 7 1/2 inch pan). This will make them just the right thickness.
  • Make sure to line the pan with parchment paper. The bars won’t stick in the pan, and it is easier to remove once baked.
  • Use a fork when combining the ingredients for the cake mix crust. Do not use a mixer.  You want it to retain a crumble consistency, not a cookie dough one.
  • Do not overcook the bars or they will become dry.