Bridget's Recipe Corner

A rain check for raspberries was the inspiration for this week's recipe. I'm crazy about those 10 for $10 deals at King Soopers. That said, my refrigerator is temporarily stocked with fresh raspberries. I have discovered that I'm a sucker for anything with white chocolate. For me, combining it with fresh raspberries makes for a happy combo. That said, I initially started making a tart, but decided to make bar cookies instead. If you're celebrating Father's Day, they might make for a special treat. I thought they were pretty tasty... hope you enjoy them too.

Raspberry & White Chocolate Truffle Cookie Bars

1 pkg. Baker's White Chocolate

1 1/2 c. heavy cream

1/2 t. almond extract

1/2 T. butter

For the crust:

1 c. Pecan Sandies cookies, ground
1 1/2 c. flour

dash salt

1 1/2 sticks butter, softened

1/4 c. powdered sugar

Preheat oven to 350°. Grease 13x9 baking dish. in large bowl, combine softened butter, dash salt and powdered sugar. Using mixer, beat over medium speed until light and fluffy. Fold in crushed/ground cookies, mixing well. Place crust/dough in baking dish. Pat evenly, covering entire dish and creating 1/2" border all around. Bake in oven approximately 25 minutes or until golden brown. Remove from oven and cool completely. Using a double boiler, melt white chocolate and cream over low heat. When chocolate is completely melted, remove from heat. Add almond extract and butter, stirring well. Don't worry if mixture might be a tad runny. Pour over cooled crust and place in freezer for 1-2 hours. Right before you're ready to serve, top the entire dish with fresh raspberries. Cut into desired size pieces and enjoy!

Enjoy with your favorite beverage. I might suggest Graff Piesporter Kabinett $11.99/bottle.