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Raspberry and White Chocolate Oat Bars recipe

Raspberry and White Chocolate Oat Bars recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes

These treats are loved by both kids and adults. Perfect as a snack or pop into packed lunches.

10 people made this

IngredientsMakes: 18 bars

  • 125g plain flour
  • 90g porridge oats
  • 125g butter or margarine
  • 5 tablespoons dark brown soft sugar
  • 1/4 teaspoon baking powder
  • 1 good pinch salt
  • 225g raspberry jam
  • 375g white chocolate

MethodPrep:30min ›Cook:30min ›Extra time:1hr chilling › Ready in:2hr

  1. Preheat oven to 180 C / Gas 4. Line a 20cm x 30cm baking tin with baking parchment.
  2. In a large bowl, mix all ingredients together, except jam and white chocolate.
  3. Press 1/2 of the mixture firmly into prepared tin.
  4. Spread raspberry jam on top and sprinkle with remaining mixture. Press down lightly.
  5. Bake for 25 minutes. Remove from oven and cool in tin for 20 minutes.
  6. Remove from tin and cut into bars.
  7. Melt white chocolate over a double boiler.
  8. Dip the bottom of a bar in chocolate (using two forks), then place on baking parchment chocolate side down. Repeat with remaining bars.
  9. Drizzle remaining chocolate over the top, using a backward and forward motion. Chill for 1 hour or until set.
  10. Keep in an airtight container for upto 1 week.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (6)

Used self-raising flour instead of plain and baking powder then subbed the raspberry jam for strawberry jam. Worked a treat and VERY well received by the eaters!-06 May 2016

This recipe worked really well. I even adapted it by adding dark chocolate chips, raisins and strawberry jam. Yum!-02 Aug 2012

by riot_grrl

Just wonderful, made exactly to the recipe and we are going bananas over them! Can't wait to add our own bits and pieces to it, the mix feels like it would accept nuts, fruit, etc really well. Easy to make, yummy to eat, top recipe thanks-26 Jan 2014(Review from this site AU | NZ)

Raspberry white chocolate shortbread bars have buttery sweet and crisp shortbread cookie dough sandwiching raspberry jam and white chocolate chips for an easy cookie bar recipe that tastes and looks decadent!

Let&rsquos talk real, I love baking and cooking, obviously, but I&rsquom not ever going to like doing the dishes. That&rsquos why I dig recipes that use parchment paper and aluminum foil. You bake it and then the dish is still clean afterwards! I wish that technique could be applied to other areas of my life, it would make things so much simpler.

Why am I bring this up? Because if you bake these raspberry white chocolate shortbread bars, you&rsquoll only have one bowl to wash! One bowl recipe right here AND no mixer required. (PSA. If you want the white chocolate drizzle on the top, you will require two bowls. But I encourage you to say the heck with making it pretty and go for one dish. Why make life harder?)

How do you make raspberry white chocolate shortbread bars?

First you line a 9×9 pan with good nonstick aluminum foil, or regular foil that&rsquos been buttered. Then mix together the flour, sugar, and salt. Next add the softened butter, almond extract, and egg. You can cut the butter into the flour mixture with a pastry blender or use your hands.(Even less washing that way!) Mix it until it&rsquos nice and crumbly.

Press about half the dough into the bottom of your pan. Spoon ¾ cup seedless red raspberry jam over the shortbread, but keep about a centimeter border from the edge. You don&rsquot want your jam to stick to the foil. If you don&rsquot want a white chocolate drizzle, then sprinkle ½ cup of white chocolate chips over the jam. If you do want to drizzle the tops, then just use about half the chips and reserve the rest for drizzling later. Lastly crumble the remaining shortbread dough over the top and bake!

These jam bars pack so much flavor into a small package.

So divinely easy. You&rsquore gonna love them. If you make these be sure and leave a review, a comment or tag me on your social media. I&rsquod love to hear what you think and see what you&rsquove been making!

Oatmeal Bars with White Chocolate Chips Recipe

This past weekend I was feeling especially domestic. I've also been wanting to use up things that I have on hand in efforts to be resourceful and also save a few bucks on grocery shopping now that the holidays are approaching. So I raided my supplies and noticed that I had a giant container of oats and some rogue white chocolate chips. Dessert in the making? I think so! I made this Oatmeal Bars recipe I found, so easy. It called for chocolate chips, so I simply swapped them out. I was also thinking butterscotch chips would really take this recipe above and beyond too. Will add that to my do make list.

My hubby doesn't normally go for oatmeal cookies, he is a die hard chocolate chip fan. but he really liked these. Said I should definitely make them again and add them to my "do make" list that doesn't actually exist by the way. No arguing there, yum! Perfect comfort treat with many ingredients you probably have on hand already. I couldn't think of a better treat for a lazy fall day at home.

This recipe is adapted from the Oatmeal Bars with Chocolate from Mr. Food.
I've reduced the butter content, swapped out all spice for cinnamon and added white chocolate chips instead of chocolate. I've also read that you can reduce the sugar if you desire, I found them to be perfectly and not overly sweet. but everyone's taste buds are different. Hope you likey!

  • ½ cup butter (1 stick)
  • 1 tablespoon maple syrup
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 2 cups quick-cooking or old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ¼ cup white chocolate chips
  1. Preheat oven to 350° F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Melt butter and syrup over low heat on stove or in microwave.
  3. In a large bowl, combine butter mixture, baking soda, and cinnamon mix until blended.
  4. Add rolled oats, flour, sugar, and white chocolate chips. Press dough into baking dish.
  5. Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then immediately cut into bars let cool completely then cut through again.

Now that Halloween is over, I have Thanksgiving and Christmas in sight. Gingerbread and candy canes here I come. (No seriously, I'll be sharing those recipes soon!) Yum!

What are your favorite fall comfort foods?

Hi there. I'm all about cute & clever ideas. Food, crafts & coffee make me smile. I've been blogging 10 years and enjoy every minute of it. I adore creating & snapping pics in sunny Florida.


Oats: old fashioned rolled oats or quick oats.
Milk: use whatever type of milk you prefer. I used almond milk.
Maple syrup: for natural sweetness.
Baking powder: the leavening agent in this recipe.
Salt: a little bit of salt helps bring out the flavors.
White chocolate chips: use whatever fits your dietary needs.
Raspberry jelly: try to find one low in sugar. Alternatively, you can mash fresh or frozen raspberries.

How To Store Your Granola Bars

I like to use a small treat-bag for storing our homemade granola bars. You can then freeze them and pull them out as needed. Alternatively, you can keep them at room temperature for a week, or in your fridge for two. We use the freezer method and the kids know they can eat them whenever they’d like.

If you’d like a recipe that has less sweetener, use our Chocolate Chip Granola Bar recipe instead (vegan, gluten free, top 9 allergy free, corn free).

How to make raspberry white chocolate overnight oats?

This 6 ingredient recipe will take your no cook meals to the next level. Assemble raspberry and white chocolate overnight oatmeal for your next meal prep idea so that up your food game in a serious way.

Take a few minutes to prepare the ingredients below to start making this mouthwatering oatmeal recipe.

You may also enjoy making almond milk from scratch. Homemade almond milk only take a 5-minutes to blend, and it&rsquos really fun because you get to mix in various flavors such as cinnamon, matcha, caramel, coffee, vanilla and cocoa powder. What are you waiting for, give air a try and make your very own flavored dairy-free milk alternatives.

Raspberry White Chocolate Overnight Oats Ingredients:

I ground up a few white chocolate chips in a spice grinder to make the white chocolate powder. It was pretty easy and the powder combines into the oatmeal to give it a very subtle flavor with the white chocolate chips providing an explosion of flavor.

In a bowl or mason jar, add regular rolled oats, almond milk, almond yogurt, white chocolate chips and white chocolate powder. Stir everything together really well, and then fold in the raspberries.

Sweeten the top a few extra raspberries and white chocolate chips before covering and refrigerating. Let steep for at least 12 hours before serving.

The oat mixture base is fairly classic. Be creative and personalize your oatmeal with fun toppings like sliced almonds, lemon zest, nut butter or a homemade granola.

10. Berry Cobbler

Sweet raspberries resting in a flaky, buttery crust, topped with a scoop of vanilla ice cream: this berry cobbler is pure happiness.

One bite will take you straight to dessert paradise!

This cobbler is also a cinch to make! It&rsquos a lot simpler than baking pie, where you need to make a complicated crust.

Here, you&rsquore just making an easy biscuit topping.

Plus, it also only requires a few basic ingredients. No need to head to the store, because all you need are flour, butter, sugar, vanilla, salt, and of course, raspberries.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • ½ cup white sugar
  • ½ cup brown sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup raspberry jam
  • ¾ cup all-purpose flour
  • ½ cup white sugar
  • 6 tablespoons unsalted butter, softened
  • ½ cup semisweet chocolate chips
  • 1 ½ tablespoons milk

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.

Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly sprinkle on top of jam.

Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.

Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

3 Success Tips for White Chocolate Raspberry Cheesecake Bars

  1. Read Through the Recipe: Included in my Top 10 Baking Tips is this crucial piece of baking advice: read the recipe before you begin. Have everything in place so you don’t miss an important ingredient or step.
  2. Take Your Time: Work on each component one at a time. This isn’t a recipe you can rush because the raspberry sauce and white chocolate must cool down before using.
  3. Chill the Cheesecake Bars: Like a full cheesecake, these bars must cool down and chill in the refrigerator before slicing. Unlike regular cheesecake though, you don’t need to cool them in the cooling oven. And since they’re thinner, they take about half the time to cool down as a full cheesecake. That’s always a nice bonus!

PS: You can turn these into individual mini cheesecakes. See my recipe note below.

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White Chocolate Raspberry Flapjacks

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White Chocolate Raspberry Flapjacks are a delicious easy tray-bake. These traditional oat bars have crisp outer edges with a dense chewy middle. The tang of fresh raspberries is a beautiful pairing with the sweet white chocolate.

I can never resist a homemade flapjack which must be the stalwart of school fetes and tea breaks. For me they are the ultimate treat. Richly buttered and sweetened oats baked so they are delightfully moist and chewy with a crunchy oat exterior.

Like all simple bakes flapjacks live and die by good honest home ingredients. They are incredibly easy to bake successfully and because of that they might have been the first recipe you ever made in home economics. The roots of a flapjack are in homely childhood nostalgia and done right there is nothing better.

What are flapjacks?

Flapjacks are an easy no fuss British tray-bake made primarily from oats, butter, golden syrup and sugar.

The reason behind the name of flapjacks is a little murky. Different versions of flapjack treats have been around since the sixteenth century. However it was in the 1930s that British flapjacks began to solely refer to buttered and baked oat bars.

These oat bars wormed their way into our cultural identity and flapjacks have since become a quintessential tea time treat. The only real hot topic up for debate is whether you like yours soft or crunchy?

These White Chocolate Raspberry Flapjacks are a happy mix of the two. Crisp edges which give way to a buttery chewy centre. The white chocolate and fresh raspberries are particularly special additions which really elevate the humble flapjack.

How do you make the best flapjacks?

  • Use both pulsed oats and jumbo rolled oats for structure and texture. If you use just rolled oats the flapjacks won’t hold together.
  • Add a handful of pumpkin seeds and sunflower seeds for crunch and flavour!
  • Use good butter. I think I say this for all my bakes but good butter here is non-negotiable as it’s the butter that gives the flapjack its essential flavour.

How to make White Chocolate Raspberry Flapjacks?

  1. Melt butter, sugar and golden syrup together.
  2. Pulse some of the jumbo rolled oats in a food processor so you have a mixture of rolled and pulsed oats.
  3. Add the oats, pumpkin and sunflower seeds and salt to the liquids and stir well.
  4. Cool for 30 minutes in the fridge.
  5. Stir in the white chocolate and raspberries.
  6. Bake in a lined and greased 20cm baking tin for 40 minutes.
  7. Let the flapjacks cool in the tin before removing and cutting.

Baker’s Tips

  • The oat mixture should cool for 30 minutes in the fridge before stirring in the chocolate chips and raspberries. This will ensure the chocolate chips don’t totally melt before going in the oven. Don’t leave longer than that otherwise you’ll have difficulty stirring them in.
  • Reserve a few raspberries and chocolate chips for pushing down gently into the surface of the flapjacks after you have poured them into the baking tin. These raspberries will more or less stay whole and look beautiful after baking.
  • If you would like a crunchier flapjack then bake them for an extra 5 minutes. If you want more chew then bake for 5 minutes less.
  • To help loosen the flapjacks from the tin run a palette knife around the edges of the flapjack as soon as it’s out of the oven. This stops the flapjack from sticking to the tin once the sugar has cooled.
  • Leave the flapjacks to cool completely in the tin before removing and cutting. Otherwise your flapjacks will fall apart. As the sugar cools it will firm up the flapjacks.

Why do we use both golden syrup and sugar in flapjacks?

In this recipe we use muscovado sugar which gives a light toffee flavour to the flapjack. The refined sugar also helps give the flapjack structure. Without the sugar the flapjack would just crumble.

In the same way we don’t want the flapjack to be rock hard so liquid sweetener is necessary for that amazing chewiness.

Golden Syrup Alternatives

You can swap the golden syrup for an alternative liquid sweetener like honey or maple syrup but these impart quite a strong taste. The golden syrup is more neutral.

Can you use frozen raspberries?

I don’t recommend it here as the frozen raspberries will break apart too much when stirring into the oats.

Are flapjacks healthy?

Flapjacks have a misleading reputation for being the healthy choice due to all the wholesome oats. However there is a fair amount of sugar in this recipe. Maybe a once a week treat rather than every day.

If you do want a refined sugar-free flapjack then have a look at these Salted Date Caramel Banana Flapjacks which source all their sugar from bananas and dates. They taste incredible.

How do you make vegan flapjacks?

  • Forget everything I said before about using good butter and swap in coconut oil. It has a much cleaner taste rather than the buttery richness of the original but is still good.
  • Try and find vegan white chocolate or instead try one of the flavour suggestions below.

If you would like another vegan oat tray-bake then why not try Lemon Iced Stem Ginger Parkin?

Flavour Variations:

  • Blueberry Flapjacks - Add ½ teaspoon ground cinnamon to the butter, golden syrup and sugar and 150g blueberries with the oats.
  • Dark Chocolate Raspberry Flapjacks – swap out the white chocolate for dark chocolate
  • Honey, Apple and Cinnamon Flapjacks – swap out the raspberries for 150g diced granny smiths. Remove the chocolate entirely and add ½ teaspoon ground cinnamon. Swap out the golden syrup for honey.

If you make these White Chocolate Raspberry Flapjacks then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Step 1

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.

Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until golden brown. Cool completely, about 2 hours.

In small microwavable bowl, microwave white vanilla baking chips 30 seconds stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top of bars. Cut into 4 rows by 4 rows.

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.

Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until golden brown. Cool completely, about 2 hours.

In small microwavable bowl, microwave white vanilla baking chips 30 seconds stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top of bars. Cut into 4 rows by 4 rows.