Raspberry-Filled White Chocolate Bars
Source of Recipe
Minneapolis-St. Paul Star Tribune
Recipe Introduction
Adapted slightly from a recipe from the 1990 Pillsbury Bake-Off.
List of Ingredients
Makes 24.
1/4 c. sliced almonds
1/2 c. (1 stick) butter or margarine
1 (12-oz.) bag (2 c.) white chocolate chunks or 2 (6-oz.) pkg. white
chocolate, chopped, divided
2 eggs
1/2 c. sugar
1 c. flour
1/2 tsp. salt
1 tsp. almond extract or amaretto
3/4 c. raspberry jam or raspberry spreadable fruit
Recipe
Preheat oven to 325 degrees. Grease and flour 8-inch or 9-inch square pan.
Toast the sliced almonds in a frying pan over low-medium heat, stirring
frequently, until they begin to color and become fragrant, about 7 minutes.
Pour out of pan and set aside.
Melt butter and 1 cup of the white chocolate chunks (or half of the chopped
white chocolate) together in a small pan over very low heat, stirring
constantly. When all has melted, set aside.
In the small bowl of an electric mixer, beat eggs until foamy. Gradually add
sugar, beating at high speed until lemon-colored. Stir in white chocolate
mixture. Add flour, salt and almond extract; mix at low speed until just
combined. Spread half of batter into the prepared pan. Bake 15 to 20 minutes
or until light golden brown. Remove from oven, but leave oven on.
Meanwhile, stir remaining half of white chocolate chunks or pieces into
remaining half of batter; set aside. Melt jam in a small saucepan over low
heat.
Spread jam evenly over warm crust. Gently spoon teaspoonfuls of remaining
batter over jam. (Some jam may show through batter.) Sprinkle with almonds.
Return to oven; bake an additional 30 to 40 minutes, or until toothpick
inserted in center comes out clean. Cool completely. Cut into bars.
Nutrition information per serving:
Calories 190
Carbohydrates 26 g
Protein 2 g
Fat 9 g
including sat. fat 2 g
Cholesterol 28 mg
Sodium 105 mg
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