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Raspberry Filled White Chocolate Bars

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

1 cup butter
4 cups vanilla chips, divided
4 eggs
1 cup sugar
2 cups flour
1 tsp salt
2 tsp almond flavoring
1 cup seedless raspberry spreadable fruit (do not use jam or jelly)
1/2 cup sliced almonds


Melt butter in a small saucepan over low heat. Remove from heat and add 2 cups of the vanilla 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 butter/vanilla chip mixture. Add flour, salt, and almond extract and mix on low speed until just combined. Spread 1/2 of the batter in a greased and floured 9x13 pan. Bake at 325 for 15-20 minutes until golden brown

Stir remaining vanilla chips into remaining batter and set aside. Melt raspberry fruit spread in a saucepan and spread evenly over cookie batter. Gently spoon remaining batter over fruit. (Some fruit will show through) Sprinkle with almonds. Bake at 325 for an additional 30-35 minutes. Test for doneness. Let cool completely and cut into 1x1 inch squares. (I cut mine a tad bigger)

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