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|2 c||white chocolate morsels; divided|
|2 large||eggs, room tempurature|
|1 c||all-purpose flour|
|1/2 tsp||pure almond extract|
|1/2 c||seedless raspberry jam|
|1/4 c||toasted sliced almonds|
Preheat oven to 325 degrees. Grease and sugar 9 inch square baking pan.
Melt butter in medium, microwave-safe bowl for 1 minute; stir. Add 1 cup of white chocolate morsels. Let stand; do not stir.
Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored; about 5 mintues. 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 and golden brown around edges. Remove from oven to wire rack.
Heat jam in small, microwave-safe bowl 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.