Go Back
+ servings
Raspberry Almond White Chocolate Oat Bars

Raspberry Almond White Chocolate Oat Bars

The Sugar Coated Cottage
Raspberry Almond White Chocolate Oat Bars.
5 from 3 votes
Prep Time 1 hr 10 mins
Cook Time 45 mins
Total Time 1 hr 55 mins
Course Cookie
Servings 12 -16 squares

Ingredients
  

  • 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.
Tried this recipe?Let us know how it was!