Step 1: Prepare the Pan and Make the Crust
Line your chosen baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a food processor, pulse the pretzels until they become fine, sandy crumbs. Transfer to a medium bowl and mix with the sugar and a pinch of salt. Pour the melted butter over the crumbs and stir until the mixture is uniformly moist and resembles wet sand. Pour the mixture into the prepared pan and press it down firmly and evenly using the bottom of a measuring cup or glass. This compact layer is crucial for a solid base. Place the pan in the freezer for 15-20 minutes to set while you prepare the next layer.

Step 2: Create the White Chocolate Filling
Create a double boiler: place a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl doesn’t touch the water. Add the finely chopped white chocolate and heavy cream. Stir gently and constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat and let cool for 5-10 minutes until lukewarm. In a separate large bowl, using a hand mixer or stand mixer, beat the softened cream cheese and 2 tablespoons of softened butter on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides. With the mixer on low, slowly pour in the lukewarm white chocolate mixture, followed by the vanilla and salt. Beat until fully combined and smooth.

Step 3: Layer the Filling and Create a Raspberry Swirl
Remove the crust from the freezer. Pour the white chocolate filling over the set crust, spreading it into an even layer with an offset spatula. Warm ¼ cup of the raspberry jam in the microwave for 15-20 seconds until loose. Drop small dollops of the warmed jam over the white chocolate layer. Use a toothpick or a thin knife to gently swirl the jam into the filling, creating a beautiful marbled effect. Be careful not to over-swirl. Return the pan to the freezer for 20-30 minutes to allow this layer to firm up before adding the liquid topping.

Step 4: Prepare the Raspberry Gel Topping
In a medium saucepan, combine 2 cups of raspberries (fresh or frozen), sugar, and lemon juice. Cook over medium heat, stirring and mashing the berries with a spoon, until they break down and the mixture becomes juicy and bubbling, about 5-7 minutes. Remove from heat and press the mixture through a fine-mesh sieve into a clean bowl, using a spatula to extract all the puree. Discard the seeds. You should have about 1 cup of smooth raspberry puree. In a small bowl, sprinkle the powdered gelatin over the 3 tablespoons of cool water. Let it “bloom” for 5 minutes until it becomes a solid, spongy mass.

Step 5: Activate the Gelatin and Finish the Topping
Re-warm the strained raspberry puree over low heat until hot but not boiling. Add the bloomed gelatin mixture to the hot puree and whisk vigorously until the gelatin is completely dissolved, about 1-2 minutes. If using, add a tiny drop of red gel food coloring and whisk to intensify the color. Let the mixture cool for 15-20 minutes at room temperature, stirring occasionally, until it has thickened to the consistency of loose jam and is no longer hot to the touch (warm is okay).

Step 6: Assemble the Final Layer and Chill
Take the pan from the freezer. Scatter the remaining 1 cup of fresh raspberries evenly over the set white chocolate layer. Slowly and carefully pour the cooled (but not set) raspberry gelatin mixture over the fresh berries, guiding it into an even layer. If the raspberries float, gently push them down so they are suspended. Transfer the pan to the refrigerator. Chill for at least 6 hours, but ideally overnight, to allow all layers to set completely.

Step 7: Slice, Garnish, and Serve
Once fully set, use the parchment paper overhang to lift the entire slab of bars out of the pan and onto a cutting board. For clean cuts, use a sharp knife dipped in hot water and wiped dry between each slice. Cut into squares or rectangles. Serve chilled, optionally garnished with a dusting of powdered sugar, a drizzle of melted white chocolate, or a fresh mint leaf