- 18
0/5
(0 Votes)
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.
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.