White Chocolate Pecan Raspberry Bars

White Chocolate Pecan Raspberry Bars
  • Yield: 8 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Try this sweet and dreamy dessert treat — we’ve combined the goodness of Fisher® Pecan Chips, raspberry and white chocolate! 


  • 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. Preheat an oven to 350°F.
  2. In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well.
  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. 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. Using a whisk, beat in the cream cheese and vanilla until smooth. Add eggs one at a time and ⅔ cup granulated sugar, mixing well until very smooth.
  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. 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. In a saucepan, heat the remaining ¼ cup of sugar and add the remaining ½ 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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