Recipe by MarlaM
These bars sound so good! I'm already thinking that I'll have to include these on my Christmas cookie trays! This recipe is from the 2002 Taste of Home Annual Recipes cookbook.
Top Review by kristinpotter
These bars are absolutely delicious. At first I thought I didn't have enough batter to cover the bottom of the pan, but it spread out in the oven. I agree that the preserves do not need heating (I use Bonne Maman). I also toast the almonds. This is now a permanent fixture on my Christmas cookie trays. Thank you MarlaM!
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 (10 -12 ounce) package vanilla chips or 1 (10 -12 ounce) package white chocolate chips, divided
- 2 eggs
- 1⁄2 cup sugar
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup seedless raspberry jam
- 1⁄4 cup sliced almonds
Directions See How It's Made
- Heat oven to 325°F.
- In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir).
- In a small mixing bowl, beat eggs until foamy; gradually add sugar.
- Stir in chip mixture and almond extract.
- Combine flour and salt; add to egg mixture until justcombined.
- Spread half of the batter into a greased 9-in. square baking pan.
- Bake for 15-20 minutes or until golden brown.
- In a small saucepan, over low heat, melt jam; spread over warm crust.
- Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
- Sprinkle with almonds.
- Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack. Cut into bars.