member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Pat Barnes      

Recipe Categories:

    Raz-Ma-Tazz Bars


    Source of Recipe


    By Juilee Decker of Cleveland, Ohio.

    Recipe Introduction


    A finalist in the 2001 Nestlé Toll House "Share the Very Best" recipe contest, this dessert was submitted by Juilee Decker of Cleveland, Ohio. A scrumptious blend of raspberry preserves, Nestlé Toll House Premier White Morsels and toasted almonds tops a rich, buttery cookie crust to create an irresistible cookie bar.

    List of Ingredients




    1/2 cup butter or margarine
    1 (12-ounce) package OR 2 cups white chocolate chips, divided use
    2 large eggs
    1/2 cup granulated sugar
    1 cup all-purpose flour
    1/2 tsp. salt
    1/2 tsp. almond extract
    1/2 cup seedless raspberry jam
    1/4 cup toasted sliced almonds

    Recipe



    Preheat oven to 325° F. Grease and sugar 9-inch-square baking pan.
    Melt butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

    Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

    Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

    Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

    Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â