The song “Raspberry Beret” by Prince came into my head the second I bit into a Raspberry White Chocolate Bar. It didn’t make much sense since these are desert bars and Prince is singing about a girl wearing a raspberry beret (the kind you find in a second hand store…if you know the song). But, it’s a happy song and these bars will put you in a happy mood with or without the out loud sing-along.
The creamy white chocolate layer and fresh raspberries are sandwiched in between sweet oats. Dessert bars are really just layers of flavors, all working in great harmony (like a Prince song).
“Raspberry beret…if it was warm she wouldn’t wear much more…” If this song was named after this bar, it would be “Raspberry Oat Bars…if she eats more, she’ll have to buy bigger pants.”
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old fashioned oats
- 1 1/4 cups sugar, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter
- 2 cups fresh or frozen raspberries
- 2 teaspoons arrowroot (or 2 tablespoons cornstarch)
- 2 tablespoons lemon juice
- white chocolate chips
- 1 tablespoon milk
In a medium bowl, mix together the flour, oats, 1 cup of the sugar and baking soda. Add butter and combine with hands or a pastry blender until mixture resembles coarse crumbs. Set aside 2 cups for the topping. Press the rest of the crumb mixture into a greased 13 x 9 inch baking pan.
Melt white chocolate chips in microwave. Heat for 1 minute, stir; heat for 30 second intervals until completely smooth, stirring in between. Spread over the crumb mixture in baking pan.
In a saucepan, combine raspberries, arrowroot (or cornstarch), lemon juice and remaining sugar. Bring to a boil. While boiling, stir for about 2 minutes. Spread evenly over the white chocolate layer. Sprinkle with the reserved crumb mixture. Bake at 375 degrees for 25 minutes. Oats will be slightly browned. Cool or refrigerate before cutting.