Irvin Lin
These raspberry cookie bars are packed full of berry and butterscotch flavor. Now you may be asking “How are these full of butterscotch flavor if there are no butterscotch chips in them?” The flavor of butterscotch is actually brown sugar and butter, and this recipe has plenty of both. I brown the butter to give it an extra butterscotch punch as well. But if you want to throw in a 1/2 cup of butterscotch chips, I’m not going to stand in your way. Almond meal can be found at specialty stores and in most upscale grocery stores, but if you can’t find it, just throw 1 1/4 cups of unsalted raw almonds in a food processor and pulse until they turn to powder and use it in place of the almond meal. Be sure to make the fresh raspberry jam. It only take five minutes (no chopping, just throw the berries in a pan with the other ingredients) and it adds so much to the final product. You’ll definitely notice the difference!
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups (170 g or 6 oz) Driscoll’s raspberries
- 1 tablespoon white granulated sugar
- 1 teaspoon cornstarch
- 2 teaspoon balsamic vinegar
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter
- 2 1/3 cups (450 g or 1 lb) dark brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups (280 g) all purpose flour
- 1 cup (115 g) almond meal
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups (250 g or 9 oz) white chocolate chips