Raspberry & White Chocolate Cookie Bar

Name: Raspberry & White Chocolate Cookie Bar
Yield: Makes 12
Ingredients: 50 g white chocolate, blitzed in a processor or finely chopped; 150 g self-raising flour; 32 x 21 cm traybake tin, lined; 350 g porridge oats; 60 g white chocolate; 120 g white chocolate chips; 250 g good raspberry jam; 350 g unsalted butter, melted and cooled slightly; 250 g soft light brown sugar; 2 tbsp freeze-dried raspberries; 2 tbsp white chocolate chips

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This traybake takes its inspiration from an American cookie bar called a Caramelita that combines oats, pecans and caramel. I came across the recipe years ago in an old magazine in a doctor’s waiting room. I couldn’t bring myself to steal the magazine so I scribbled down as much as I could and tried to recreate it.

Ingredients

32 x 21 cm traybake tin, lined
250 g soft light brown sugar
350

Method

Get the oven on at 180°C (160°C) and line your traybake tin.

Weigh the sugar, oats, flour and blitzed chocolate into a big bowl. Then pour in the melted butter and mix until there are no dry bits.

Press about half the mixture into the bottom of the lined tin. Just judge this by eye; there’s no need to weigh it and it’s ok if it’s not exactly half. Take some time to pat this down