Raspberry Filled White Chocolate Bars
  • 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
  1. 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
  2. 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)