Raspberry Filled White Chocolate Bars
CATEGORIES
INGREDIENTS
- 1 cup butter
- 4 cups vanilla chips, divided
- 4 eggs
- 1 cup sugar
- 2 cups flour
- 1 tsp salt
- 2 tsp almond flavoring
- 1 cup seedless raspberry spreadable fruit (do not use jam or jelly)
- 1/2 cup sliced almonds
DIRECTIONS
- Melt butter in a small saucepan over low heat. Remove from heat and add 2 cups of the vanilla chips. Let stand - do not stir. In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in butter/vanilla chip mixture. Add flour, salt, and almond extract and mix on low speed until just combined. Spread 1/2 of the batter in a greased and floured 9x13 pan. Bake at 325 for 15-20 minutes until golden brown
- Stir remaining vanilla chips into remaining batter and set aside. Melt raspberry fruit spread in a saucepan and spread evenly over cookie batter. Gently spoon remaining batter over fruit. (Some fruit will show through) Sprinkle with almonds. Bake at 325 for an additional 30-35 minutes. Test for doneness. Let cool completely and cut into 1x1 inch squares. (I cut mine a tad bigger)