Raspberry-filled White Chocolate Bars

By debrcovey

Ingredients

• 1 cup butter
• 1 10 oz. package plus 1 cup vanilla milk chips
• 4 eggs
• 1 cup sugar
• 2 cups flour
• 1/2 tsp. salt
• 1 1/2 tsp. almond extract
• 1 cup (10 oz. jar) raspberry spreadable fruit or jam
• 1/2 cup almonds, toasted and sliced

Preparation

Step 1

Heat oven to 325. Grease and flour 9x13" pan. Melt butter in small saucepan over low heat. Remove from heat. Add 1 package vanilla chips, let stand without stirring. In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon colored. Stir butter chip mixture until mixed and add to eggs sugar mixture. Add almond extract, flour and salt; mix at low speed until just combined. Spread 1/2 the batter in prepared pan. Bake 15-20 minutes until light golden brown. Stir remaining 1 cup of chips into remaining half of batter, set aside.

Melt spreadable fruit in small saucepan on low heat; then spread evenly over warm, partially baked crust. Spoon remaining batter by tsp. over fruit. Sprinkle with almonds. Bake 25-30 minutes or until toothpick comes out clean. Cool and cut.