Stepwise Method: No-Bake White Chocolate Raspberry Pie Bars

• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of your 9x9-inch pan to form an even crust layer. Place it in the refrigerator to chill while you prepare the filling.
• Using a microwave-safe bowl, gently melt the white chocolate in 20-second intervals, stirring between each until smooth. Alternatively, melt the chocolate over a double boiler. Set aside to cool slightly but do not let it harden.
• In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. The cream should hold its shape but remain light and fluffy.
• Gently fold the melted white chocolate into the whipped cream until fully incorporated. Be careful not to deflate the cream—use a spatula and fold slowly for a smooth, creamy filling.
• Remove the crust from the refrigerator. Spread half of the white chocolate cream mixture evenly over the crust. Next, scatter the fresh raspberries over this layer, pressing them down just slightly. Carefully spread the remaining white chocolate cream over the raspberries, sealing them in a luscious layer.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling step allows the bars to firm up and the flavors to meld beautifully.
• Once set, use a sharp knife to cut the dessert into bars. For cleaner cuts, dip your knife in hot water and wipe it dry between slices. Serve chilled and enjoy the perfect bite of creamy white chocolate and tangy raspberry.