White Chocolate Raspberry Nut Bars

Happy Memorial Day dear friends! We plan on celebrating today with what our dear country's brave soldiers fought (and are still fighting) for: 

family and freedom. 

We are so grateful for all the sacrifices they, and their families back home, make on a daily (no, hourly) basis. The only soldier I know close-to-home (other than my late Grandpa Fred) in our family is my big sister's husband, Mike. I've seen my sister become a single Mom overnight with him away serving our country. I can't even imagine how she holds it all together. But she stands strong. Oh so strong! What a huge sacrifice it is for their family, as well as all military families in our country! Thank you, dearly. And God bless the USA! 

While we're all out celebrating in remembrance with our families today, I thought it would be fun to share this easy no-bake recipe for y'all to make later (because heaven knows, you probably already have it all planned as to what you're bringing to the BBQ's today!)

A while back, I made these Dark Chocolate Raspberry Walnut Cake Bars. We loved them so much, and really no changes needed to be made to the recipe. It was perfect. Then I had this freaky dream about flip-flipping the flavors around! That's when these were created - I switched the dark to white chocolate, switched the angel food cake to brownie bites, tossed in a bunch of nuts, and topped it all with some beautiful fresh raspberries. It was such a hit, and makes me wonder what other recipes we've made that can be flip-flopped as well :)

Enjoy your day today, and squeeze the ones you love extra tight :) 

xoxo

White Chocolate Raspberry Nut Bars 
makes one 8x8 pan

ingredients:

11oz white chocolate chips

1 C unsalted butter, almost completely melted

2 T corn syrup

3 C mini brownie bites (bakery section), chilled

1 C chopped macadamia or walnuts

1 C whole raspberries

2 T silvered almonds 

1/4 C semi sweet chocolate, melted

method:

1. Prep 8x8 pan: line with plastic wrap, leaving about an inch overhang over each side. Set aside. 

2. Over a simmering saucepan of water, place a heat-proof bowl over top with chocolate, butter, and corn syrup inside the bowl. Stir ingredients together as they melt together. Once completely melted. Pull off the heat and set aside 1/3 C of the mixture. 

3. Add chilled & cubed brownie bits and macadamia nuts into melted chocolate mixture, and fold to combine. Spread into prepared 8x8 pan. Flatten with a spatula, then pour the reserved melted chocolate over top everything. Spread flat. Immediately sprinkle with almonds and raspberries. Drizzle with melted semi sweet chocolate. 

4. Cover with a lid or plastic wrap, and let chill in the fridge until dark chocolate is hard. Remove from the fridge, lift dessert from pan with plastic wrap overhang. Slice with a warmed knife (dip in hot water) to cut through bars easily. Keep bars chilled until serving. Bars will keep for a few days in an air-tight container. 

recipe adapted from: Baking with Blondie, Dark Chocolate Raspberry Cake Bars. Which was adapted by, Bakers Royale