Irresistible Razz-Ma-Tazz Bars: Your Go-To White Chocolate Raspberry Dessert Recipe
There’s a certain magic that happens when the vibrant tang of raspberry jam meets the creamy sweetness of white chocolate. For many, these delightful Razz-Ma-Tazz bars are more than just a recipe; they’re a revelation. While they often come to mind when those white chocolate chips in the pantry need a purpose, these bars truly deserve a starring role in your baking repertoire. They are incredibly straightforward to make, boast an appealing aesthetic, and offer an unforgettable flavor that once even earned them a contest win. Let’s dive into what makes these raspberry bars a beloved treat and how you can master them in your own kitchen.
The Enchantment of Razz-Ma-Tazz Bars
What sets Razz-Ma-Tazz bars apart? It’s their perfect blend of simplicity and sophistication. The base is a rich, buttery crust infused with the delicate essence of almond extract, layered with luscious raspberry jam, and topped with a streusel-like mixture studded with more white chocolate and crunchy toasted almonds. Each bite delivers a harmonious symphony of textures and flavors – a crisp edge, a chewy center, a fruity burst, and a melt-in-your-mouth chocolatey finish. This makes them an ideal dessert for any occasion, from a casual afternoon snack to an elegant addition to a holiday dessert spread. They’re a testament to the fact that extraordinary flavor doesn’t always require complicated techniques.
Razz-Ma-Tazz Bars: Ingredients and Smart Substitutions
The original recipe for these sensational bars was crafted by Nestle, highlighting the versatility of white chocolate morsels. However, feel free to use your preferred brand of white chips; today, for instance, Ghirardelli white chocolate chips were used, offering a premium creamy texture and flavor. Don’t limit yourself to just one brand – experimentation can lead to new favorites!
Extract Choices: Almond vs. Vanilla
While almond extract beautifully complements the bright flavor of raspberry, adding a subtle nutty aroma that elevates the entire bar, it’s not everyone’s preference. If you’re not a fan of almond, a good quality vanilla extract or vanilla bean paste makes a fantastic substitution. Vanilla offers a classic warmth that pairs wonderfully with both white chocolate and raspberry, making the bars universally appealing. You could even try a hint of lemon extract for an extra bright twist, especially if you love citrus with berries.
The Jam Factor: Explore Beyond Raspberry
Raspberry jam is the star here, providing that signature “Razz” in Razz-Ma-Tazz. The intensity and slight tartness of raspberry cut through the sweetness of the white chocolate perfectly. However, the beauty of this recipe lies in its adaptability. While I often stick to raspberry, I’ve always intended to try other jams, and I highly encourage you to do so! Imagine these bars with strawberry jam, offering a sweeter, more familiar berry note. Apricot jam would lend a delicate, slightly tangy counterpoint, while a mixed berry jam could introduce a more complex fruit profile. Even cherry or blackberry jam could create an exciting variation. Just ensure your chosen jam isn’t too runny, or it might make the bars soggy. If it is, a quick simmer to thicken it slightly can help.
Toasted Almonds and Other Nutty Delights
The sliced toasted almonds not only add a lovely textural crunch but also enhance the almond extract’s flavor. Toasting them beforehand is key, as it deepens their flavor significantly. If almonds aren’t your preference, feel free to substitute with other nuts. Pecans or walnuts, lightly toasted and chopped, would provide a different but equally delightful crunch. For those with nut allergies, simply omit them or replace them with a sprinkle of rolled oats for a subtle textural contrast. Coconut flakes could also be an interesting addition for a tropical twist.
Loaf Pan Version: A Perfect Small-Batch Treat
Sometimes, a full 9-inch pan of delicious bars is simply too much temptation, especially when you have an abundance of other goodies around. This recipe is wonderfully accommodating and can easily be halved and baked in a 9×5 inch loaf pan. This makes it perfect for smaller households, intimate gatherings, or just when you need a little something sweet without overdoing it. Halving the ingredients is straightforward: use half a stick of butter, one cup of white chocolate morsels (divided), one large egg, a quarter cup of sugar, half a cup of flour, a quarter teaspoon of salt, a quarter teaspoon of almond extract, and about a quarter cup of raspberry jam, along with two tablespoons of sliced toasted almonds. The baking times will be similar, but always keep an eye on the edges for that telltale golden-brown hue.
Here’s what a smaller batch looks like fresh out of the loaf pan – simply gorgeous!
And here are the individual bars after they were carefully cut. Slicing them into smaller pieces from a loaf pan often results in perfectly portioned delights.
Baking Tips for Perfect Razz-Ma-Tazz Bars
Achieving bakery-quality Razz-Ma-Tazz bars is easy with a few key tips:
- Parchment Paper is Your Friend: Lining your 9-inch pan with parchment paper, leaving an overhang on the sides, makes removal and cutting incredibly simple. No sticking, no fuss.
- Melt with Care: When melting the butter and the first cup of white chocolate morsels, resist the urge to stir the morsels immediately after adding them to the hot butter. Let the residual heat do its work for a few minutes before gently stirring to combine. This prevents the white chocolate from seizing.
- Egg Foaming: Beating the eggs until foamy introduces air, contributing to a lighter, more tender bar. You don’t need a stand mixer; a wire whisk and a little arm strength will do the trick in a few minutes.
- Even Spreading: When spreading the first layer of batter, aim for an even thickness. This ensures consistent baking and a uniform base for your jam.
- Jam Consistency: If your raspberry jam is very thick, warming it slightly in the microwave for 30 seconds (as suggested in the recipe) makes it much easier to spread smoothly over the warm crust. A thin, even layer is key.
- Cool Completely: This is perhaps the most crucial tip for any bar cookie. Allow the Razz-Ma-Tazz bars to cool completely in the pan on a wire rack. Cutting them while warm will result in a messy, crumbly outcome. Patience yields perfect squares!
- Sharp Knife for Clean Cuts: Once cooled, use a sharp, warm knife (run it under hot water and wipe dry) to make clean cuts. Wipe the blade between each cut for the best results.
Serving and Storage Suggestions
These bars are delightful on their own, perhaps with a cup of coffee or tea. For an extra special treat, serve them slightly warmed with a scoop of vanilla bean ice cream or a dollop of whipped cream. They also make a fantastic edible gift, neatly packaged in a decorative tin. Store Razz-Ma-Tazz bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, they freeze beautifully for up to 2-3 months. Simply thaw at room temperature before serving.
Below is the detailed recipe, now also available in a convenient printable card format for easy kitchen use.
Razz-Ma-Tazz Bars Recipe
Get ready to create these utterly delightful Razz-Ma-Tazz bars. This recipe will guide you through each step to ensure a batch of perfect, golden-brown bars with that irresistible white chocolate and raspberry swirl.
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Recipe Card
Razz-Ma-Tazz Bars
Anna
Pin Recipe
Ingredients
- 1 stick salted butter (or add ⅜ teaspoon salt to unsalted) (114 grams)
- 2 cups white chocolate morsels divided use
- 2 large eggs
- ½ cup granulated sugar (100 grams)
- 1 cup flour, all-purpose (130 grams)
- ½ teaspoon salt
- ½ teaspoon almond extract
- About ½ cup raspberry jam
- ¼ cup sliced toasted almonds
Instructions
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Preheat your oven to 325° F (160° C). Prepare a 9-inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal, or thoroughly grease and flour it.
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In a large, microwave-safe bowl, melt the butter on high power for about 1 minute. Remove from microwave and stir. Add 1 cup of the white chocolate morsels to the hot butter. Let it stand undisturbed for 5 minutes, allowing the residual heat to melt the chips. Do not stir during this time. After 5 minutes, stir gently until the mixture is smooth and well combined.
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In a separate large mixer bowl, beat the eggs until they are light and foamy (a wire whisk works perfectly here). Gradually add the granulated sugar and continue beating until the mixture is light lemon-colored and thick, which should take about 5 minutes with a whisk. Gently fold in the cooled butter-morsel mixture. Then, add the all-purpose flour, salt, and almond extract. Mix on low speed until just combined, being careful not to overmix. Spread approximately two-thirds (⅔) of this batter evenly into your prepared 9-inch pan.
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Bake the base layer for 15 to 17 minutes, or until the edges are lightly golden brown. Remove the pan from the oven and place it on a wire rack while you prepare the next layer.
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Check the consistency of your raspberry jam. If it’s very thick, warm it slightly in a small, microwave-safe bowl for about 30 seconds and then stir until smooth (mine was usually fine without this step). Carefully spread the warmed jam in a thin, even layer over the warm, partially baked crust. Next, stir the remaining 1 cup of white chocolate morsels into the remaining one-third (⅓) of the batter. Drop spoonfuls of this remaining batter mixture over the jam layer, aiming for an even distribution. Finally, sprinkle the sliced toasted almonds generously over the top.
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Return the pan to the oven and continue baking for another 25 to 30 minutes, or until the top is golden brown and the edges are set. Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This cooling step is crucial for clean cuts. Once thoroughly cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into your desired number of bars. For a standard 9-inch pan, you can cut them into 12-16 bars, or smaller if you prefer bite-sized treats.
Whether you’re looking for a new dessert to impress, a thoughtful homemade gift, or simply a delicious way to use up those white chocolate chips and raspberry jam, these Razz-Ma-Tazz bars are guaranteed to satisfy. Their simple preparation belies their incredible flavor and charming appearance, making them a consistent winner in any kitchen. Happy baking!