from Taste of Home Magazine
- ½ cup butter or margarine
- 1 package (10 to 12 ounces) white chocolate chips, divided
- 2 eggs
- ½ cup sugar
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup seedless raspberry jam
- ¼ cup sliced almonds
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 at 325 for 15-20 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 30-35 minutes longer or until toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. YIELD: 2 dozen.
NOTE: I don’t have a 9-inch square pan so I just use a pie plate and cut it in wedges.