Go Back
+ servings
Raspberry Crumb Pie Bars | Creme de la Crumb

White Chocolate Raspberry Pie Crumb Bars

White Chocolate Raspberry Pie Crumb Bars - a buttery crust layered with raspberry filling, a sweet and salty crumb topping, pecans, and white chocolate drizzle! 
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16
Author Tiffany


  • 1/2 cup granulated sugar
  • 1 1/2 cups Driscoll's raspberries
  • 1/4 cup all-purpose flour


  • 1/4 cup white chocolate chips
  • 1 tablespoons heavy cream
  • 2 tablespoons finely chopped pecans (optional)


  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted


  • Line an 8x8 inch baking pan with foil or parchment paper and grease. Preheat oven to 375 degrees.
  • In a small bowl, whisk together the sugar, flour, baking soda, baking powder, and salt for the crust. Add melted butter and mix. Reserve 3/4 cup of the mixture, set aside. Press remaining mixture into the bottom of your prepared baking pan.
  • In a medium bowl, use a spoon to stir together raspberries, flour, and sugar - stir until just combined and flour is incorporated, being careful not to overmix or smash berries too much. Pour mixture over crust.
  • Sprinkle reserved crumb mixture over raspberry filling. Sprinkle chopped pecans if desrired. Bake for 25-30 minutes until crumb topping is golden. Allow to cool before cutting into squares.
  • In a microwave safe bowl combine chocolate chips and heavy cream. Microwave on medium power for 2 minutes. Stir until smooth. Drizzle over bars and serve.


*Note: Serving suggestions include serving warm with vanilla ice cream, or cold after being chilled for at least 1 hour.