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Raspberry-filled White Chocolate Bars




Source of Recipe


Internet


List of Ingredients




½ cup butter
one 12 oz. pkg. vanilla milk chips
2 eggs
½ cup sugar
1 cup flour
½ t. salt
1 t. almond extract
½ cup raspberry spreadable fruit
¼ cup sliced almonds, toasted




Recipe



Heat oven to 325º F. Grease and flour a 9" square pan. Melt butter in saucepan over low heat. Add 1 cup vanilla chips. Let stand. DO NOT STIR. In large bowl, beat eggs until foamy. Gradually add sugar, beating until lemon colored. Stir in vanilla chip mixture. Add flour, slat and almond extract. Mix at low speed until just combined. Spread half of batter (about 1 cup) into greased and floured pan. Set remaining batter aside. Bake at 325º F. for 15 to 20 minutes or until golden. Stir remaining 1 cup vanilla chips into remaining batter. Set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm partially baked crust. Gently spoon teaspoons of remaining batter over fruit spread. (Some fruit may show through batter.) Sprinkle with almonds. Bake at 325º F. an additional 25-35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. Yield: 16-24 bars.