Raspberry & White Chocolate Bars
Makes about 12 bars
200g white chocolate
175g self-raising flour
125 Demerara sugar
250g cream cheese
65g sugar (caster or granulated)
1 egg yolk
1 tsp vanilla essence
350g raspberries (frozen of fresh)
1. Preheat from to 190°C.
2. Line a tray or dish (approx. 28cm x 20cm) using some parchment paper.
3. Then melt the butter and white chocolate in a bowl over a pot of simmering water. Once
melted, leave it to one side to cool a little.
4. In a separate bowl, beat the flour, demerara sugar and eggs together (I used my handheld
KMix mixer for this).Once well combined put into the tin..
5. Then beat together the cream cheese, caster sugar, egg yolk and vanilla essence. Layer
this over the chocolate mixture. Marble the two using the back of a spoon.
6. Place in the oven for 20 minutes, then remove and disperse the berries on top (pushing
some of them down slightly).
7. Place back in the oven for a further 25minutes. Then remove and allow to cool in tin before
cutting into rectangles.
- Firstly I need to share you my favourite white chocolate in the world! If there is one thing I love it's white chocolate, so believe me when making this dish it took everything in me not to chomp away on this luscious bar. It's by Choceur and is from Aldi of all places! The bar is €1.29, unbelievable value. It's nicer than any other white chocolate I've ever had (and trust me I've had a lot over the years) and anyone I ever get to taste is blown away by how creamy and smooth it is. It's a MUST buy.
- Although I have a really pretty red manual Typhoon weighing scales in my kitchen I find my digital salter weighing scales pictured above so handy. You can put any bowl or container and set it to zero and weigh your quantities really accurately in either grams or ounces. I picked this one up in Argos for just €12.99 (Catolgue number for Argos is: 842/2996).
- I'm keeping the bars in air tight tins for safe-keeping until tomorrow nights dinner party. When serving I'm planning to sprinkle with icing sugar for an extra sweet kick.
This recipe is adapted from 'Make Bake Love' by Lilly Higgins. Thanks to Lilly for coming up with such an incredibly creative recipe!