Chewy white chocolate cookie bars witha raspberry filling and a white chocolate chip-crumble toppinggarnished with sliced almonds.
Recipe: Raspberry-FilledWhite Chocolate Bars
1 cup butter
Preheat oven to 325°F (160°C).
Melt butter in a saucepan over low heat.Remove and add 2 cups vanilla chips; set aside, do not stir.
Beat eggs until foamy in a mixer bowl.Gradually add sugar, beating at high speed until well mixed andlemon-colored. Stir in the vanilla chip/butter mixture. Add flour,salt, and almond extract; mix on low speed until just combined.
Spread half the batter in a greased andfloured 13 x 9-inch baking pan. Bake for 15 to 20 minutes, oruntil golden brown.
Stir 2 cups vanilla chips into the remainingbatter; set aside.
Melt raspberry jam in a saucepan thenspread evenly over the cooked batter.
Spoon the remaining batter over the fruitthen sprinkle with 1/2 cup sliced almonds.
Bake 30 to 35 minutes more, or until lightlybrowned.
4 cups vanilla flavored or white chocolate chips – divided use
4 large eggs
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons almond extract
1 cup raspberry jam
1/2 cup almonds, sliced
Makes 24 bars.
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