Razberi Bars

ThatJodiGirl's Note:

These are a great alternate to the traditional chocolate cookie bars we usually see made at the holidays...try these they will knock your socks off!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 16 bars

• ½ cup butter (1 stick) or ½ cup margarine (1 stick)
• 2 cups white chocolate chips , divided
• 2 large eggs
• ½ cup sugar
• 1 cup flour
• ½ teaspoon salt
• ½ teaspoon almond extract
• ½ cup seedless raspberry jam
• ¼ cup toasted sliced almonds

Directions:

1. Preheat oven to 325°F.
2. Melt butter in a microwavable bowl on HIGH for 1 minute, stir.
3. Add 1 cup of white chocolate chips, let stand.
4. Do not stir.
5. Beat eggs in a large mixing bowl until foamy.
6. Add sugar and beat until lemon colored (5 minutes).
7. Stir in morsel-butter mixture.
8. Add flour, salt and almond extract.
9. Mix at low speed until combined.
10. Spread 2/3 of batter into greased and sugared 9 inch spare baking pan.
11. Bake for 15 to 17 minutes or until light golden brown around edges.
12. Remove from oven to wire rack.
13. Heat jam in small, microwavable bowl on HIGH for 30 seconds.
14. Stir.
15. Spread warm jam over warm crust.
16. Stir remaining morsels into remaining batter.
17. Drop by spoonfuls of batter over jam.
18. Sprinkle with almonds.
19. Bake for 25 to 30 minutes or until edges are browned.
20. Cool completely in pan on wire rack.
21. Cut into bars.

Reviews

[Chef #292868]

I started making this recipe a few months ago and although it is time consuming, it is well worth it. My husband suggested using semi-sweet chocolate chips instead of the white chips and he devoured them. I like them both. They are a treasured recipe in our family now.

[mums the word]

Nice bars! I reduced the sugar by 2 Tbsp and only used 1 1/2 C white chocolate chips as that was all I had left. My bars were not oily at all (as others mentioned) so I wonder if this might be due to the quality/brand of chocolate being used. The bars were a bit crumbly when I cut them so I will refrigerate them before I remove them from the pan. These will be lovely on my Xmas trays. Thx Jodi!

[Chef #594577]

Good concept, but waaaaaay too sweet. I halved the white chocolate and it was still too sweet. Next time I think I'll cut the white chocolate down to 2/3 cup and put it in the butter only. Then I'll probably cut the sugar down to 2/3 cup as well. I love almond extract, but I found it to be very strong as well, so I'd cut it down to 1/4 tsp instead of 1/2 tsp.