RASPBERRY WHITE CHOCOLATE BLONDIES
- Cooking Time: 20 to 25
- Preparation Time: 5
- 1 package (18.25 ounces) yellow cake mix (preferably "Butter Recipe Yellow")
- 2 large eggs
- 8 tablespoons (1 stick) butter, melted
- 1/2 tsp salt
- 1 1/2 cups white chocolate chips
- 1 cup fresh or frozen raspberries
Preheat the oven to 350 degrees. pray 9 by 13-inch pan with cooking spray.
Place the cake mix, eggs, salt, and melted butter in a large mixing bowl.
Blend with electric mixer on low speed until ingredients are moistened, 1 minute.
Add chips and blend on low another 30 seconds, just to incorporate.
Gently stir in raspberries, trying not to crush them in the mix.
Turn the dough into the pan, and spread it evenly with a rubber spatula.
Place the pan in the oven and bake 20 to 25 minutes, or until the bars are lightly browned but still soft.
Remove the pan from the oven and place on a wire rack to cool for at least 20 minutes, then slice and serve.