• 1/2 Cup granulated sugar
  • 1 1/3 Packages (6 ounces each) Driscoll's Raspberries
  • 1/4 Cup all-purpose flour
  • 1/4 Cup white chocolate chips
  • 1 Tbsp. heavy cream
  • 2 Tablespoons finely chopped pecans (optional)
  • 1/2 Cup granulated sugar
  • 1 1/2 Cups all-purpose flour
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. baking powder
  • 1/4 Tsp. salt
  • 1 stick (1/2 cup) unsalted butter, melted
  1. Preheat oven to 375 degrees and line an 8x8 inch baking pan with foil or parchment paper.
  2. In a medium bowl whisk together the sugar, flour, baking soda, baking powder, and salt for the crust. Add melted butter and mix until ingredients come together. Reserve 3/4 cup of the mixture, set aside. Press remaining mixture into the bottom of your prepared baking pan.

    In another bowl, use a spoon or spatula to stir together raspberries, flour, and sugar for the filling - stir until just combined and flour is incorporated, do not overmix or smash berries too much. Pour mixture over crust.
  3. Sprinkle reserved crumb mixture over raspberry filling. Sprinkle chopped pecans on top. Bake for 25-30 minutes until crumb topping is golden. Allow to cool for 10-15 minutes before cutting into squares.
  4. In a microwave safe bowl combine chocolate chips and heavy cream. Cook for 2 minutes on half power. Stir until smooth. Drizzle over bars and serve.
    *Note: Serving suggestions include serving warm with vanilla ice cream, or cold after being chilled for at least 1 hour.
  5. Check out our other Raspberry Pies!