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The best recipe for your weekend? Easy one bowl White Chocolate Raspberry Lemon Bars!
It’s been approximately 11 days since I posted something lemon. That’s too long, in my book. Don’t you agree? I am so addicted to all things lemon. But you already knew that…because I ramble on and on about it every time I share lemon goodness with you.
I think my favorite way to eat lemon is in a lemon bar. The thick crust, the gooey lemon filling…it’s the best and makes me drool just thinking about it. Tart and sweet, lemon bars are the perfect combination of flavors.
Right? Isn’t that gooey calling your name? It sure is calling mine.
Over the years of being a food blogger I’ve learned a lot about dessert. Mostly, I’ve learned how much I like to overeat it, but I’ve also learned about pairings that go so well together. Chocolate and mint, peanut butter and chocolate, caramel and pretzel…I could go on for days.
When I think about pairings with lemon, I always think about one of three things: coconut, white chocolate, and raspberry. These White Chocolate Raspberry Lemon Bars have two of those things (and you could add all three!)
Plus, this recipe takes just a few minutes of prep and only uses one bowl. I’m super excited about it because this is my first recipe as part of the Krusteaz Bakers Dozen!
If you’ve never tried the Krusteaz Lemon Bars, you’re missing out. It’s one of my favorite mixes because it tastes so fresh and gooey. And you only need one bowl for the whole box!
This recipe couldn’t be easier, thanks to the simplicity of Krusteaz. I love turning to mixes to help me get my recipes done fast. The faster I’m done baking, the faster I’m back to hanging out with my family and making memories of eating delicious lemon bars.
I hope you love this recipe as much as we did. And I hope you love how fast it is to make!
>>Click here to get the White Chocolate Raspberry Lemon Bar Recipe!<<
White Chocolate Raspberry Lemon Bars
Ingredients
- 1 Krusteaz Lemon Bar Mix (Meyer lemon mix or GF)
- ⅓ cup water
- 3 large eggs
- 2 tablespoons butter, melted
- ½ cup white chocolate chips
- ½ cup fresh raspberries
Instructions
- Heat oven to 350°F. Grease bottom and sides of 8x8-inch pan.
- Whisk water, eggs, lemon filling mix, and white chocolate chips until well blended. Set aside.
- Stir melted butter into crust mix until crumbly dough forms. PRESS crust mix firmly into bottom of pan. BAKE 12-14 minutes.
- Whisk filling mixture again and pour over hot crust. Sprinkle raspberries on top evenly. BAKE 24-26 minutes or until edges begin to brown. For ease of cutting, chill at least 1 hour. Store in refrigerator.
Recipe Nutrition
Click here to see the complete list of Lemon Recipes!
>>Click here to get the White Chocolate Raspberry Lemon Bar Recipe!<<
This post was sponsored by Krusteaz. I’m part of the Krusteaz Baker’s Dozen this year and am excited to bring you recipes using their mixes. Thanks for supporting the brands that help make Crazy for Crust possible!
These are soooooo pretty! Your photos really bring desserts to life. And they look refreshing and delicious (love all things raspberry and lemon). And thanks for another easy dessert!
Overeating dessert is a food blogger’s JOB, Dorothy. Consider it a form of creative expression! It’s a pretty good job perk, too.
Lemon bars are always sneakily addictive. I think I won’t want any, and then I wind up eating 17. The additions you made will make them even more dangerous. Raspberry and white chocolate are so good!
Love lemon bars and never thought to add white chocolate. Usually when make lemon bars I replace some of the water with some lemon juice to bump up the lemon flavor.
Sounds delicious! I love Krusteaz Lemon Bar mix and use it often. A little trick I use is to use 1/2 water – 1/2 lemon juice, instead of all water. It gives it that little extra tart lemon kick…yummmm!
Great tip!!
One bowl? How fantastic! That makes clean up so much better. Especially when I get to indulge in these bars afterwards =)
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