Raspberry Almond Bars

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.

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