RASPBERRY FILLED WHITE CHOCOLATE BARS

By stepjo7269

Pillsbury Fresh & Frosty Cookbook insert.

Ingredients

• Directions:
• ½ cup butter or margarine
• 12 ounce package (2 cups) Vanilla milk chips or 2 (6 ounce) white baking bars, chopped
• 2 eggs
• ½ cup sugar
• 1 cup Pillsbury’s Best all-purpose or unbleached flour
• ½ teaspoon salt
• 1 teaspoon amaretto liqueur or almond extract
• ½ cup raspberry spreadable fruit or jam
• 1/4 cup sliced almonds, toasted*
• ● Heat oven to 325 degrees F. Grease and flour a 9 inch square pan or 8 inch square baking dish.
• ● Melt butter in a small saucepan over low heat; remove from heat.
• ● Add 1 cup of the vanilla milk chips; let stand; do not stir.
• ● In a large bowl, beat eggs until foamy; gradually add sugar, beating at high speed until lemon colored.
• ● Stir in vanilla milk chip mixture.
• ● Lightly spoon flour into a measuring cup; level off.
• Add flour, salt and amaretto; mix at low speed until just combined.
• ● Spread ½ ( about 1 cup) of barter into the greased and floured pan.
• ● Bake at 325 degrees for 15 to 20 minutes or until golden brown.
• ● Stir remaining 1 cup vanilla chips into remaining half of batter; set aside.
• ● Melt spreadable fruit in a small saucepan over low heat; Spread evenly over warm partially baked crust.
• ● Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread may show through better.); Sprinkle with almonds.
• ● Bake at 325 degrees an additional 25 to 35 minutes or until a toothpick inserted in center comes out clean.
• ● Cool completely; cut into bars.

Details

Servings 18

Preparation

Step 1

Tip: *To toast almonds, spread on a cookie sheet; bake at 325 degrees for 6 to 10 minutes or until light golden brown, stirring occasionally.
Or, spread in thin layer in a microwave safe pie pan. Microwave on High for 3 to 4 minutes or until light golden brown, stirring frequently.