Raspberry Almond Bars

Source: Terri McKeown (2002)
Prep time: 30 minutesCooking time: 1 hourTotal time: 1 1⁄2 hours


1⁄4 c
butter or margarine
1 pk
vanilla or white chips, divided (10- to 12-oz.)
1⁄2 c
1 t
almond extract
1 c
all-purpose flour
1⁄2 t
1⁄2 c
seedless raspberry jam
1⁄4 c
almonds, sliced


Preheat oven to 325°. In a saucepan, melt butter. Remove from the 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 just until combined. Spread half of the batter into a greased 9-inch square baking pan. Bake for 15 to 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 to 35 minutes longer, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 2 dozen.