Raspberry-Filled White Chocolate Bars
By Yankee Magazine|Dec 04 2004|
Yield
9 dozen bars
Ingredients
1 cup butter
4 cups vanilla white chocolate chips
4 eggs
1 cup sugar
2 cups flour
1 teaspoon salt
2 tablespoons almond extract
1 cup seedless raspberry fruit spread or preserves
1/2 cup sliced almonds
Instructions
Melt butter in small pan over low heat. Remove and add 2 cups of the vanilla white chocolate chips. Let stand; do not stir.
Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in chip mixture. Add flour, salt and almond extract and mix at low speed until just combined.
Spread half of the batter into a greased and floured 9×13-inch pan and bake at 325 degrees for 15 to 20 minutes or until golden brown.
Stir remaining 2 cups of vanilla white chocolate chips into remaining batter and set aside.
Melt raspberry jam in a pan and spread evenly over cooked batter. Gently spoon remaining batter over fruit. Sprinkle with almonds.
Bake at 325 degrees an additional 30 to 35 minutes. Test for doneness. Let cool completely and cut into 1×1-inch squares.
When my husband brought this to work, the crew made quick work of its disappearance! Very easy to make and a delicious treat! We’ve tried it with other fruit preserves and same great results.