White Chocolate Pecan Raspberry Bars |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Try this sweet and dreamy dessert treat — we’ve combined the goodness of Fisher Pecan Chips, raspberry and white chocolate! Ingredients:
20 chocolate wafer cookies, finely crushed |
1 cup fisher chef's naturals pecan chips, chopped |
3 tablespoons butter, melted |
8 ounces white chocolate, finely chopped |
1 lb cream cheese |
1 teaspoon vanilla extract |
2 large eggs, beaten |
1/2 cup raspberry preserves |
2/3 cup granulated sugar |
1/4 cup granulated sugar |
Directions:
1. Preheat an oven to 350°F.
2. In a bowl, combine the ground cookies and 1/2 cup of the pecans and melted butter. Using a spoon, mix well.
3. Press the mixture into an 8 square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
4. Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
5. Using a whisk beat in the cream cheese and vanilla until smooth. Add eggs one at a time and 2/3 cup granulated sugar, mixing well until very smooth.
6. Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes.
7. Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours.
8. In a saucepan, heat the remaining 1/4 cup of sugar and add the remaining 1/2 cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve.
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