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Raspberry Almond White Chocolate Oat Bars
The Sugar Coated Cottage
Raspberry Almond White Chocolate Oat Bars.
5
from
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votes
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Prep Time
1
hr
10
mins
Cook Time
45
mins
Total Time
1
hr
55
mins
Course
Cookie
Servings
12
-16 squares
Ingredients
1x
2x
3x
COOKIE BASE AND TOP:
2 1/4
cup
all purpose flour
2
cups
rolled oats
1 1/2
light brown sugar packed
1/2
tsp
baking soda
1/2
tsp
salt
1
cup
butter at room temperature
1
large egg
RASPBERRY FILLING:
make ahead of time
12
oz
bag frozen raspberries
1
cup
sugar
FILLING:
2
cups
white chocolate chips
1
cup
chopped roasted almonds
Instructions
Line 9x9 pan with parchment
Pre-heat oven to 350 degrees F
RASPBERRY FILLING:
Make ahead of time so mixture can cool to room temp.
Put raspberries into a sauce pan with 1/4 cup water.
Add sugar, stir to combine.
Bring mixture to a simmer and simmer on med/low for 1 hour, stirring occasionally.
Remove from heat and let cool to room temperature.
COOKIE BASE:
In bowl of mixer on low speed mix flour, oats, brown sugar, baking soda, salt until combined.
Slowly add in the butter in chunks with mixer on low.
Add in egg, mix on medium/low speed until you have a unified crumbly mixture.
Pour half of the mixture into prepared pan and press into place evenly with back of measuring cup.
Bake 15 minutes.
FILLING:
Evenly spread out white chocolate chips over cookie.
Evenly sprinkle on the almonds.
Pour on the raspberry sauce you made and gently spread evenly with spatula.
TOPPING:
Take the second half of the cookie mixture and evenly distribute over entire top.
Bake 30 minutes.
Remove from oven and let cool completely before cutting.
Notes
Prep time includes making the raspberry sauce for filling.
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