We have had a busy couple of weeks.  Gentri and her children came for a 2 week stay. She brought all 3 kids and we have eaten, shopped and swam out little hearts out.  We have loved having Cadence and Ryder here along with that sweet new baby Grayson. Gentri requested I make these yummy Raspberry bars. They are one of our families favorite treats. 

They are really easy to make. Don't let the long list of instructions scare you off. 

 

 

RASPBERRY-FILLED WHITE CHOCOLATE BARS

 

3/4 cup butter

3 cups white chocolate chips (vanilla milk chips)

3 large eggs

3/4 cup sugar

1 1/2 cup all purpose flour

3/4 tsp salt

1 1/2 tsp almond extract

1/2 cup raspberry jam or 1/2 cup raspberry spreadable fruit

1/2 cup sliced almonds

1 extra bag of white chocolate chips

 

Heat oven to 325 degrees.

Grease and flour 9x13 inch square pan.

Cover bottom with parchment paper.

Melt butter in small saucepan over low heat. Remove from heat.

Add 1 1/2 cup of the chocolate chips. Let stand-do not stir.

In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.

Stir in white chocolate chip mixture.

Add flour, salt and almond extract, mix at low speed until just combined.

Spread half of batter in greased and floured pan.  Bake at 325 for 15 to 20 minutes or until brown.

Stir remaining white chocolate chips into remaining half of batter, set aside.

Melt jam in small saucepan over low heat. Spread evenly over warm partially baked crust.

Gently spoon the batter over the jam. You do not need to spread it all the way.

Sprinkle on almonds.

Return to oven and bake and addition 25 to 35 minutes or until toothpick comes out clean.

Cool completely. Carefully invert pan on cutting board. Remove parchment paper and cut into 2 inch rectangles.

If desired you can dip the bottoms in additional melted white chocolate chips.

Set on waxed paper to cool.