I had some leftover raspberry pie filling laying around the house (haha, it was actually in the fridge), and needed to find a use for it. How do white chocolate blondies grab you?
White Chocolate Raspberry Blondies
1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 white chocolate chips
1/4 cup chopped pecans
3/4 cup raspberry pie filling
Preheat the oven to 350F. Grease a 9x9 inch square baking pan.
Cream together the butter and sugar. Add the eggs, vanilla and almond extract, and beat until well combined. Stir in the flour and salt, then stir in the white chocolate chips and chopped pecans.
Pour the batter into the prepared pan and spread evenly. Drop the raspberry pie filling by spoonfuls over the batter. Using a butterknife, swirl the raspberry filling through the batter by dragging the knife through the batter in a swirling pattern. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove blondies from the oven and let cool completely before cutting. Makes 12 bars.
Enjoy! -Cardamommy
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