Razz-Ma-Tazz Bars: A Symphony of White Chocolate, Raspberry, and Almond

There are certain aromas that, for me, are inextricably linked to cherished memories. The scent of melted butter mingling with sweet, almost floral white chocolate, undercut by the warm, nutty fragrance of toasted almonds – that’s the scent of pure, unadulterated joy. I remember a particular summer afternoon, the sun pouring through the kitchen window, where my grandmother, with her flour-dusted apron and a twinkle in her eye, first unveiled these Razz-Ma-Tazz Bars. They weren’t just a dessert; they were a promise of happiness, a delightful dance of textures and flavors that quickly became a staple at every family gathering. Each bite was a burst of sweet, tart raspberry against the creamy white chocolate, all grounded by that satisfying almond crunch.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45-52 minutes
• Total Time: 1 hour – 1 hour 7 minutes
• Servings: 16
• Yield: 1 (9×9 inch) pan of bars
• Dietary Type: Contains Dairy, Eggs, Wheat, Soy

Ingredients

This recipe is a masterclass in elegant simplicity, allowing each key ingredient to shine.

• Butter: 1/2 cup
• White Chocolate Chips: 2 cups, divided
• Large Eggs: 2
• Sugar: 1/3 cup
• All-Purpose Flour: 1 cup
• Salt: 1/2 teaspoon
• Almond Extract: 1/2 teaspoon
• Seedless Raspberry Jam: 1/2 cup
• Toasted Sliced Almonds: 1/4 cup

Equipment Needed

While this recipe doesn’t require any specialized equipment, having a few key tools will make the process smooth and enjoyable.

• 9×9-inch baking pan
• Microwave-safe bowl
• Electric mixer (handheld or stand mixer)
• Whisk
• Spatula
• Wire cooling rack

Instructions

Crafting these delightful bars is a straightforward process, with each step building towards that perfectly balanced, decadent result.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Next, grease your 9×9-inch baking pan and then sugar it. This dual preparation ensures the bars will release cleanly and develop a lovely, slightly caramelized edge.

2. Melt the Foundation: In a medium, microwave-safe bowl, melt the butter. Microwave on high power for 1 minute, then stir. The butter should be completely melted and smooth.

3. Introduce the White Chocolate: To the melted butter, add 1 cup of the white chocolate chips. Do not stir them at this stage. The residual heat from the butter will begin to melt the chocolate gently.

4. Whip the Eggs: In a large mixer bowl, beat the two large eggs until they become foamy. This aeration is crucial for the lightness of the batter.

5. Sweeten and Lighten: Gradually add the sugar to the foamy eggs. Continue to beat them together for approximately 5 minutes, or until the mixture is a pale, light lemon color. This process, known as creaming, incorporates air and sugar, leading to a tender bar.

6. Combine Wet Ingredients: Now, gently stir the slightly cooled butter and white chocolate mixture into the egg and sugar mixture. Mix until just combined.

7. Incorporate Dry Ingredients and Flavor: In a separate bowl, whisk together the flour, salt, and almond extract. Add these dry ingredients to the wet mixture. Mix on a low speed until everything is just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tougher bars.

8. Build the Base Layer: Spread 2/3 of the prepared batter evenly into the greased and sugared 9×9-inch pan. This will form the delectable base of your Razz-Ma-Tazz Bars.

9. First Bake: Bake the base layer in the preheated oven for 15 to 17 minutes. You are looking for a light golden brown color around the edges. The center may still appear slightly soft, which is perfect.

10. Prepare for the Filling: Remove the pan from the oven and place it on a wire rack to cool slightly. While the base is still warm, carefully spread the seedless raspberry jam evenly over the top.

11. Create the Topping: In the bowl with the remaining batter, stir the remaining 1 cup of white chocolate chips. The residual warmth of the batter will help them melt slightly and distribute.

12. Dot and Sprinkle: Using tablespoons, drop dollops of the remaining batter with the white chocolate chips over the jam layer. Don’t aim for perfect coverage; the irregular placement adds to the charm. Finally, sprinkle the toasted sliced almonds evenly over the top.

13. Second Bake: Return the pan to the oven and bake for an additional 25 to 30 minutes. The edges should be browned, and the topping should be set and golden.

14. Cool Completely: This is a crucial step for achieving clean cuts. Cool the Razz-Ma-Tazz Bars completely in the pan on the wire rack. Patience here will be rewarded with perfect bars.

15. Cut and Serve: Once completely cooled, cut the confection into bars.

Expert Tips & Tricks

As a seasoned chef, I’ve learned that a few little adjustments can elevate even the simplest of recipes. For these Razz-Ma-Tazz Bars, consider these enhancements:

• Toasting Almonds: While the recipe calls for toasted almonds, don’t skip this step! Spread sliced almonds in a single layer on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly golden. This brings out their nutty depth and adds a delightful crunch.
• Jam Quality: The quality of your raspberry jam makes a significant difference. Opt for a good-quality seedless jam with a vibrant raspberry flavor. If you can find one made with whole fruits, even better!
• White Chocolate Choice: Use good quality white chocolate chips or even finely chopped white chocolate bars. The flavor profile can vary greatly between brands, so find one you enjoy.
• Over-Melted Chocolate? If you accidentally overheat the white chocolate in step 3, don’t panic. Let it cool slightly before proceeding. If it’s truly problematic, you might need to re-melt it gently.
• Checking for Doneness: For the second bake, you can insert a toothpick into a non-jammy section of the bars. It should come out with moist crumbs attached, but not wet batter.

Serving & Storage Suggestions

These Razz-Ma-Tazz Bars are a versatile treat, perfect for any occasion. They are delicious served at room temperature, allowing the flavors to meld beautifully. For a touch of elegance, serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream.

To store, ensure the bars are completely cooled. They can be kept in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week, although the texture may become slightly firmer. You can also freeze the bars, well-wrapped in plastic wrap and then foil, for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

Here’s an estimated nutritional breakdown for one bar, assuming 16 servings. Please note that this is an approximation and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	260 kcal	13%
Total Fat	14.4 g	18%
Saturated Fat	8.1 g	40%
Cholesterol	44.7 mg	15%
Sodium	144.8 mg	6%
Total Carbohydrate	30.1 g	11%
Dietary Fiber	0.6 g	2%
Total Sugars	21.8 g	44%
Protein	3.4 g	7%

Variations & Substitutions

While these Razz-Ma-Tazz Bars are delightful as is, feel free to experiment with variations:

• Other Berries: If raspberries aren’t your favorite, consider using a good-quality seedless strawberry or mixed berry jam.
• Nut-Free Option: For a nut-free version, simply omit the toasted almonds. You could substitute with toasted shredded coconut for a different flavor and texture profile.
• White Chocolate Variations: Try using dark chocolate chips or milk chocolate chips in place of some of the white chocolate for a more complex flavor.
• Citrus Zest: A little bit of lemon or orange zest added to the batter can add a subtle brightness that complements the fruit and white chocolate beautifully.

FAQs (Frequently Asked Questions)

Q: Can I make these bars ahead of time?
A: Absolutely! These bars are excellent for making a day or two in advance. Store them in an airtight container at room temperature.

Q: My white chocolate looks grainy after melting. What happened?
A: White chocolate can be tricky. It’s likely that too much moisture or excessive heat caused it to seize or separate. Try to melt it gently, either in short microwave bursts or over a double boiler.

Q: How do I ensure the bars cut cleanly?
A: The key is complete cooling. Rushing this step is the most common reason for crumbly or messy cuts. A sharp knife, wiped clean between cuts, also helps.

Q: Can I use fresh raspberries instead of jam?
A: While fresh raspberries are delicious, they contain a lot more moisture and can make the bars soggy. A good quality seedless jam is recommended for the best texture and flavor distribution.

Q: What does “light lemon colored” mean for the egg mixture?
A: It refers to the color of the egg and sugar mixture when it has been beaten sufficiently. It will become paler, almost a pale yellow, and lighter in volume.

Final Thoughts

These Razz-Ma-Tazz Bars are a testament to how a few carefully chosen ingredients can come together to create something truly magical. They’re a delightful balance of sweet, tart, creamy, and crunchy, making them an irresistible treat for any occasion. Whether you’re baking for a special event or simply indulging in a moment of sweet self-care, I encourage you to try this recipe. I’d love to hear how they turn out for you, and perhaps what memories they help you create! Enjoy every delectable bite.