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Razz-Ma-Tazz Bars

Razz-Ma-Tazz Bars
Makes:
16 bars
Prep Time:
20
minutes
Total Time:
90
minutes
Low SodiumVegetarian
based on
306 reviews
A finalist in the Nestlé Toll House "Share the Very Best" recipe contest, this dessert was submitted by Juilee Decker of Cleveland, Ohio. A scrumptious blend of raspberry preserves, Nestlé Toll House Premier White Morsels and toasted almonds tops a rich, buttery cookie crust to create these irresistible Razz-Ma-Tazz cookie bars.

In this recipe:


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Ingredients:

  • 1/2 cup (1 stick) butter or margarine
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 cup seedless raspberry jam
  • 1/4 cup toasted sliced almonds

Directions:

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.


Reviews:

Review This Recipe
  •  Star(s)

    Dazzling Treats

    KATHERINE DURNING from PIPERSVILLE, PA

    I've been making and sharing these delightful treats for several years now. They are ALWAYS a winner. Someone will taste them and quickly spread the word that they are the best sweets they have ever eaten and before you know it they are gone! I prep my pan by lining it with foil first, this makes it a cinch to remove without struggling at the corners.

  •  Star(s)

    Not just for special occasions...

    P Anderson from PA

    I made this recipe on a Saturday afternoon because I had a taste for something different...something sweet. It was easy to follow the directions and the bars came out so tender and tasted so good! My husband liked them so much that he tried them hot and then he tried them cold the next day with his coffee. He absolutely loved them!

  •  Star(s)

    Not your average cookie

    Anne Blanton from Shelbyville, TN

    I bake cookies all the time (for the football team, friends, family and even a caterer). They are my favorite thing to bake. These are not your average cookie. Make them smaller, because they are sweet, but by all means, bake them!!

  •  Star(s)

    Wow these are wonderful

    Betty Olsen from Hurley, NY

    Last year I baked these for a cookies exchange party and they were a huge sucess. This is a keeper.

  •  Star(s)

    WONDERFUL!

    Dale Sims from Lancaster, SC

    Great taste! Easy! Fast! Just plain wonderful!

  •  Star(s)

    Yum!

    Terri Benson from Shoreline, WA

    We love these!

  •  Star(s)

    Really Rich

    Sonya Warren from Richardson, TX

    I'd say these are good but they are incredibly RICH and SWEET. If I make them again, (and they're easy enough to want to), I might try to cut some of the sugar or white choc or butter to tone down the sugar shock!

  •  Star(s)

    RazMaTazz Yum!

    Virginia Bushnell from Clovis, CA

    My husband and son-in-law kept sneaking into the kitchen and eating these bars before Easter dinner. They are moist, delicious, and full of yummy chocolate, almond, and raspberry flavor. They are a new family favorite.

  •  Star(s)

    Great Recipe over 5 Years

    Elizabeth Fisher from Port Charlotte , Florida

    I first tried this recipe five years ago and it is now a permanent fixture in my cookie line-up. It is simple to make and turns out pretty. The raspberry/almond/white chocolate combo is devine. I have had great response every time I make them. BEWARE: They will disappear fast!

  •  Star(s)

    Valentine's Sales

    Michelle Duke from SPOKANE, WA

    I used this recipe and baked these bars in heart shaped pans. We sold them in our hospital cafe and made a ton of money and so many people e-mailed and called to get the recipe after buying them!

  •  Star(s)

    So Yummy

    bethany robinson from

    My family loves these, and always begs for more when they are gone.

  •  Star(s)

    Yum!

    Cyndi Chizek from Clear Lake, IA

    Made these for a family gathering & even the kids liked them!

  •  Star(s)

    Razz-Ma-Tazz Bars

    Carole Thomas from Lumberton, NC

    Oh my, this was a big hit with family and friends....oh so rich and the raspberry in the middle of the bar enhances so nicely. I had chopped toasted pecans on hand, so I substituted them for the toasted almonds...delicious!

  •  Star(s)

    where are the bars??

    Dani G from Topeka, KS

    made this for an office party... they were gone in 10 minutes!!! people that got there late kept coming to me asking "where are your famous raspberry bars?" Sorry guys! get there on time next time... I'll make more but can't guarantee you'll get one!

  •  Star(s)

    Razz-Ma-Tazz Bars

    Jowanna James from Sweeny, TX

    I made these for a Order of Eastern Star Meeting I will see how they like the Razz-Ma Tazz Bars tonight. Thanks so much.

  •  Star(s)

    Rave Reviews

    MARTHA VAUGHN from Cumberland City, TN

    These bars are certainly wonderful. I bake five pans for my son and daughter-in-love's Christmas Open House and the guests raved about deliciousness of the bars. One guest described the bar as an "explosion of flavor" in her mouth.

  •  Star(s)

    Work Love's them

    David Haggerty Jr from DEWITT, MI

    I took these to work, for a every Monday treat I make and everyone loved them. The pan was empty in 10 minutes.

  •  Star(s)

    yummy

    melony hoefer from Omaha, NE

    these are the greatest---my family ate them before they were even completely cool...

  •  Star(s)

    very Good

    Brenda Brooks from Largo, MD

    I have a recipe all-most tlike this one, but it did not have almond in it. I am going to make this recipe again,but leave out the almond. I serve this for breakfast and they love it.

  •  Star(s)

    Tastes great

    Candice Trinidad from Pocahontas, AR

    I looked at it and had to try it, messy but fun to eat :)

  •  Star(s)

    on my Super Bowl table

    Rebecca Welz from Strasburg, OH

    This will be on my Super Bowl snack table for sure

  •  Star(s)

    Yummy

    Elizabeth Belanger from Acushnet, MA

    I SUBSTITUTED APRICOT JAM FOR THE RASPBERRY JAM. Great recipe! I brought them to a baby shower and they disappeared quickly.

  •  Star(s)

    Yummy

    Joni Lee from SUMNER, WA

    This was so good! My family loved them.

  •  Star(s)

    so-o-o- easy

    KATHY GREEN from South Daytona, FL

    This is such a great recipe and tastes great too.

  •  Star(s)

    YUMMY

    Vickie Crone from NE

    Can I just say wow...these were so good if you like Razzberries..you will love these!!!

  •  Star(s)

    fUN BARS

    Jennifer cramer from jacksonville, NC

    WE MADE THESE TREATS FOR A BAKE SALE AND THEY WENT WELL. Thank you. We also used strawberry and blueberry in place of Raspberry.

  •  Star(s)

    So delicious!

    Melissa Swabacker from New orleans, LA

    I would make them for every occasion!

  •  Star(s)

    tasty!

    Elise Franki from Austin, TX

    im always baking goodies and bringing them to work. this recipe is a requested favorite.

  •  Star(s)

    Razz-Ma-Tazz Bars

    M BLACK from Toledo, OH

    These are wonderful - and easy to make. They are very rich, so you can cut them into smaller bars. I had numerous requests for the recipe.

  •  Star(s)

    Mother of 5

    Lisa Liggett from Huntington Beach, CA

    I made these for a baby shower and they got rave reviews!

  •  Star(s)

    Razz Ma Tazz Bars are a Big Hit!!

    Ann Messing from McKinney, TX

    I recently took these bars to our Bible Study and everyone raved about them--have to give the recipe to several ladies. They were a big hit!

  •  Star(s)

    Razz-Ma-Tazz Bars

    Maxine Goodyear from INDEPENDENCE, IA

    I took these bars to work-everyone loved them and are asking when I can bring them again. Different and Delightful.

  •  Star(s)

    great combination bars!

    joyceann dreibelbis from Wooster, OH

    had to try these delicious sounding bars and they were just that! Delicious! Plan on making them again...and again!

  •  Star(s)

    Razz Ma Tazz

    Tina Bednarczyk from Huntingdon Valley, PA

    I made these bars with my summer school cooking class because we had a chocolate overload. They were fun to make,different,and the taste was sensational. A great change using white chocolate instead of milk or dark,and the rasberry jelly was just the right touch with the almonds. They asked to make them again.

  •  Star(s)

    Loved them

    Andrea M from Morrisonville, NY

    I have made these bars numerous times for different events and everyone always loves them. I have had so many people ask me for this recipe

  •  Star(s)

    Delicious

    Amanda Favreau from Hamilton, MT

    A coworker and I baked these the other day and brought them to work and they were a hit. I find sometimes when baking with white chocolate that it can become too sweet but it wasn't the case for this recipe. All in all it was a very good recipe, I will be cooking it again some time.

  •  Star(s)

    Yummo!!

    Sandra Pinkham from Nashua, NH

    These desert bars were sooooo yummy! My husband doesn't like nuts so I left out the sliced almonds-still delicious! And I usually don't like that much white chocolate but these were wonderful! I will definitely be making these again! Thank you for such a woderful recipe.

  •  Star(s)

    razz-ma-tazz bars

    elaine hilton from Little Falls, NJ

    MMMMM!! Delicious! Worth the time to make. Great for a special occassion or everyday. bake and gobble some up today!

  •  Star(s)

    Awesome Razz-Ma-Tazz Bars

    Carol Ware from Flemington, WV

    Soo soo sooo good. Loved them. I ate three before the cooled completely. Had to send some to the relatives or I would have ate them all. Of course I saved some for later too though. Awesomely delicious refrigerated the next day too. Defintely will make again very soon.

  •  Star(s)

    The best

    Emily Gray from

    My kids made this for their piano recital and their teacher loved it and is requesting that we make it again this year. Everyone loved it, from the littlest to the seniors, and we all agreed that it was the best.

  •  Star(s)

    Decadence

    Sarah Matthews from Decatur, AL

    I made these bars several times and I always receive requests for the recipe. The almond, white chocolate, and raspberry combination is divine!

  •  Star(s)

    Great Dessert Bars

    Kayla Tully from GENOA, IL

    These were a big hit with my husband. I've made them twice and found that they didn't really brown around the edges, but you don't want to overbake them. Also, I did nearly double the amount of jam called for. I would definitely recommend these - they're very, very good.

  •  Star(s)

    Razz-Ma-Tazz Bars

    Lori Framsted from EL CERRITO, CA

    Couldn't ask for a better "marriage" of flavors! I've always loved almonds and fruit together. This recipe is one I'll make again and again!

  •  Star(s)

    Fabulous

    MICHELLE CHADD from TWIN FALLS, ID

    I have made these a couple of times and they are really good. The second time I added a little bit more raspberry jam, as I love the flavor. They turned out great. Now, if I could just double the recipe and get them to set in the center well, it would be perfect. These really are great!

  •  Star(s)

    Couldnt wait to make these!

    cheryl Andrews from EAST NORTHPORT, NY

    The picture was exactely what I was in the mood to eat. I made them and ate only the edges because I wanted to bring the rest to work. I put them in my car so the kids wouldnt eat them, and prayed they tasted good for the girls in work the next morning. THEY WERE GREAT!! Everyone wanted the recipe. I added more almond extract though. Everyone noticed the flavor and loved it. I'm bringing everyone the recipe in the morning.

  •  Star(s)

    Razz Bars

    Mabel Downey from HOPKINSVILLE, KY

    I just made these. They smelled soooo good while cooking. They are delicious and I will be making them again. Thanks. (I did use no sugar added raspberry jam).

  •  Star(s)

    Razz-Ma-Tazz Bars

    Debbie Rose from FERGUS FALLS, MN

    I really like these bars.they are really diffrent they were a big hit when i took them to a party. I would make them again

  •  Star(s)

    perfect

    Kathryn Holliday from Riverbank, CA

    It was time to bake my christmas gifts again. I wanted to incorporate my mom's request which was white chocolate and raspberries. So when I came across this recipe with all the great reviews, I was destined to try it. It is true to it's name. I love the fact that it was a bar that kept it's moistness even after a couple weeks. I want to try them with toasted coconut next time. Thank you for another keeper.

  •  Star(s)

    Just Fabulous!!

    Joan Waters from Salem, NH

    The best of both worlds are in this delicious recipe - raspberry and white chocolate!! How could you go wrong? I made these for a Cookie Exchange Party I have at the holidays and they were an absolute hit! I had to hide them from my teenage son before the party so everyone could take a few home! The almond extract really adds so much flavor to this recipe. This one is a keeper and I will add it to my "best" recipe collection!

  •  Star(s)

    Wonderful!

    Lauren Versweyveld from DELAVAN, WI

    These bars are great! I entered these in a county fair and won a champion ribbon!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 260
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 45mg (14% of DV)
  • Sodium: 135mg (6% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 27g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Razz-Ma-Tazz Bars

Ingredients

  • 1/2 cup (1 stick) butter or margarine
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 cup seedless raspberry jam
  • 1/4 cup toasted sliced almonds

 

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

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