Raspberry Almond Bars

By Addie

I made the bars Kathy posted for Christmas this year (or actually last year) and they were almost everyone's favorites. They are very easy to make and produce a result that seems much more difficult -- I have had trouble in the past with the typical bottom crust type bars but these were a breeze. My recipe is from the St. Petersburg Times annual Christmas cookie round-up and is for a smaller pan -- with directions to double and bake in a 9x13 pan which is Kathy's recipe.

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 1 10-12-ounce package vanilla or white chips, divided
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup seedless raspberry jam
• 1/4 cup sliced almonds

Preparation

Step 1

In a saucepan, melt butter. Remove from the heat and add 1 cup chips (do not stir).


In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture and mix just until combined.

Spread half the batter in a greased 9-inch square baking pan. Bake at 325 degrees for 15-20 minutes or until golden brown.


In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds.


Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Notes:
Times testing notes: We doubled the recipe and baked in 9- by 13-inch pan, plus sprinkled more almonds on top. Results were great.