- Crust: Preheat oven to 350°F (180°C). In large bowl, stir together cookie crumbs and melted butter until well combined. Press firmly into bottom of 29 ½ x 13 x 2 – inch hotel pan.
- Bake for 10 to 15 minutes or until crust is crisp and set. Let cool completely.
- Filling: Add White Chocolate Mousse Mix to bowl of professional electric mixer. Add milk and stir. Scrape side and bottom of bowl. Using whip attachment, mix at low speed for 1 minute. Scrape side and bottom of bowl. Whip at high speed for 5 to 6 minutes or until peaks form.
- Spread mousse over prepared crust; smooth top. Dollop jam evenly over top of mousse. Using clean skewer or sharp paring knife, swirl together mousse and jam. Refrigerate for about 2 hours or until completely chilled and set.
- Assembly: To serve, cut into 25 bars. Garnish each portion with 20 g fresh raspberries (if using).
- Desserts
White Chocolate Raspberry Bars
Dr. Oetker Professional White Chocolate Mousse Mix makes for the perfect rich filling on these bars. After whipping, top mousse with raspberry jam and fresh tart raspberries for a bright addition.
Makes: 25
Serving Size: 125 g
Ingredients
| Crust: | |
| 426 g | chocolate cookie crumbs |
|---|---|
| 150 g | butter, melted |
| Filling: | |
| 426 g | Dr. Oetker Professional White Chocolate Mousse Mix |
| 1.5 L | 2% milk, cold |
| 125 mL | raspberry jam |
| Assembly: | |
| 500 g | fresh raspberries (optional) |
