Sponsor recipe courtesy of Fisher® Nuts

White Chocolate Pecan Raspberry Bars

  • Level: Advanced
  • Yield: 8 servings
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20 chocolate wafer cookies, finely crushed

1 cup Fisher® Chef's Naturals Pecan Chips, chopped

3 tablespoons butter, melted

8 ounces white chocolate, finely chopped

1 pound cream cheese

1 teaspoon vanilla extract

2 large eggs, beaten

1/2 cup raspberry preserves

2/3 cup plus 1/4 cup granulated sugar, separated


  1. 1. Preheat an oven to 350 degrees F.
  2. 2. In a bowl, combine the ground cookies and 1/2 cup of the pecans and melted butter. Using a spoon, mix well.
  3. 3. Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
  4. 4. Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
  5. 5. Using a whisk beat in the cream cheese and vanilla until smooth. Add eggs one at a time and 2/3 cup granulated sugar, mixing well until very smooth.
  6. 6. Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes.
  7. 7. Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours.
  8. 8. In a saucepan, heat the remaining 1/4 cup of sugar and add the remaining 1/2 cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve.
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