Sally's Raspberry Almond Bars ~

These bars are fabulous.  I make them in an 8 inch square pyrex dish.  But, my friend Sally, who inspired this recipe says to triple the recipe and make them in a half sheet pan.  I would only do that if I were going to make them for a crowd.

I get 16 squares out of this recipe and that's enough for me, a few friends and some for the freezer.  They freeze well and taste yummy.

Here's the recipe:

Raspberry Almond Bars

1/2 cup butter
1-12 oz. 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 (I don't use these)

In a saucepan, melt butter. Remove from the heat; add 1 cup of the 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 just until combined. Spread half of the batter into 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. Cut into bars. Yield: 1 dozen


glynda said...

Yum! - I have made these before and love the white chocolate in them - nice combination - and yes I could eat the entire 8x8 pan myself!

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