Raspberry Filled White Chocolate Bars
Source of Recipe
Donna Kellner
List of Ingredients
1 cup butter
4 cups (24oz) vanilla chips
4 eggs
1 cup sugar
2 cups flour
1 tsp. salt
2 tsp. almond extract
1 cup seedless raspberry jam or preserves
1/2 cup sliced almondsRecipe
Preheat oven o 325 degrees. Melt butter in small saucepan over low heat. Remove from heat and add 2 cups of 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 vanilla chip mixture. Add flour, salt, almond extract and mix on low speed until just combined. Spread 1/2 of the batter (2 cups) into a greased and floured 9 x 13 inch pan. Bake at 325 degrees for 15-20 minutes, or until golden on top. Stir in remaining 2 cups of vanilla chips into the remaining batter and set aside. Melt raspberry in a saucepan and spread evenly over cooked batter. Gently spoon and spread remaining batter over fruit (some fruit may show through). Sprinkle with sliced almonds. Bake at 325 an additional 30-35 minutes. Test for doneness. Let cool completely and cut into 1x1 inch squares. Freezes well.
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