Gluten Free White Chocolate Raspberry Bars
These delectable raspberry bars are perfect for your Night to Be Much Observed dessert displays.
- 1 cup unsalted butter (1 stick)
- 2 cups white chocolate chips
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup coconut flour
- 1/2 cup seedless raspberry jam
Preheat oven to 325 degrees. Lightly grease a 1 1/2 x 11-inch baking pan.
In a small saucepan melt the butter over low heat and stir. add 1 cup of the chocolate chips and lightly stir until mixture is softened. Let stand.
In a large mixing bowl, on medium speed, beat eggs until foamy. Add in the sugar and beat mixture until it is lemon-yellow in color, about 5 minutes. Gently stir in the coconut flour to the butter mixture and then add in the egg mixture to it. Beat all on a low speed until combined.
Spread 2/3 of the dough mixture into the prepared pan and bake for 15-17 minutes until it is golden brown around the edges. Cool slightly on a wire rack.
Heat the jam over low heat until it is easily spreadable. Then spread over the warm crust. Stir the remaining chips into the remaining batter. Drop by spoonfuls over top of the jam. Bake for another 30 minutes or until the edges are browned. Cool completely and then cut into squares.