Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Theres are yummy! Sugar-free raspberry perserves work wonderfully in these!

Ingredients Nutrition

  • 1 cup butter
  • 4 cups vanilla chips
  • 4 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon salt
  • 2 teaspoons almond extract
  • 1 cup seedless raspberry preserves
  • 12 cup sliced almonds

Directions

  1. Melt butter over low heat and add 2 cups vanilla chips. Let stand - DO NOT STIR.
  2. In large bowl, beat eggs until foamy. Gradually add sugar, beating until lemon colored. Stir in chips/butter mixture. Add flour, salt, almond extract. Mix to just combine.
  3. Spread 1/2 of the batter into prepared 9X13 pan. Bake at 325 degrees for.
  4. 15-20 minutes until golden.
  5. Stir remaining 2 cups vanilla chips into remaining batter.
  6. Melt raspberry jam and spread even over crust. Carefully spoon remaining batter over jam. Sprinkle with almonds. Bake an additional 30-35 minutes.

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