Sweets day! I think you will be really happy with these Raspberry Bars that I'm sharing. Not only are these easy to make but are a crowd pleaser.
These were served at a church luncheon and once the word got out that Barb (a friend of mine) made these, people were
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 25 bars
- 1/2 cup butter, cubed
- 1 package (10 to 12 ounces) white baking 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
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir the chips).
- In a small bowl, beat eggs until foamy; gradually add sugar. Stir in by hand the chip mixture and almond extract.
- Combine flour and salt; gradually add to egg mixture with a wooden spoon just until combined.
- Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown. (note this batter layer is very thin so don't be surprised by that - I was the first time!)
- Place jam in a small bowl and heat in microwave until warm then 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. Let cool on wire rack completely then cut into bars.
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Later that day Barb was copying and handing out the recipe. I was lucky to score one and couldn't wait to try these at home. As I mentioned before, I love to bake and make sweets treats but I can't or shouldn't be eating a lot of them! So as I usually plan, the DIY Guy brings them into his work place. It's a win-win situation and I even brought in a few for my co-workers. Huge hit!
I'm not sure if you are watching your goodie intake now or not but just around the corner is Valentine's day and these would make a perfect sweet treat. I plan on making them again and was thinking of trying seedless blackberry jam.... I'm sure they will be just as tasty.