Raspberry Almond Bars

Total Time
1hr 40mins
Prep 45 mins
Cook 55 mins

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.

Ingredients Nutrition


  1. Heat oven to 325°F.
  2. In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir).
  3. In a small mixing bowl, beat eggs until foamy; gradually add sugar.
  4. Stir in chip mixture and almond extract.
  5. Combine flour and salt; add to egg mixture until justcombined.
  6. Spread half of the batter into a greased 9-in. square baking pan.
  7. Bake for 15-20 minutes or until golden brown.
  8. In a small saucepan, over low heat, melt jam; spread over warm crust.
  9. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
  10. Sprinkle with almonds.
  11. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
  12. Cool on a wire rack. Cut into bars.


Most Helpful

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!

kristinpotter June 16, 2010

This is amazingly delicious and very easy to make. (NOTE: typo in step 5: Spread HALF the mixture into the pan. And, you don't have to melt the jam) I'm a fan of raspberry filled treats and now search for recipes that use less flour. I substituted half the flour with almond meal for richer flavor and the vanilla chips make it truly decadent. I also used half sugar and half Splenda and couldn't tell any difference. If you, like me, prefer to enjoy less cake and more flavor, you MUST try this recipe.

Gloria C. April 06, 2009

I also have been making these since finding them in Taste of Home. They not only taste wonderful but look beautiful too. I lost my recipe thanks for sharing.

sunnyskyler November 29, 2007

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