1/2 c butter
2 c white chocolate chips
2 large eggs
1/2 c sugar
1 c flour
1/2 tsp salt
1 tsp almond extract
1/2 c raspberry jam
1/4-1/2 c sliced almonds


Heat oven to 325.
Grease and flour 9-in square pan. Cover bottom with parchment paper.

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

Add 1 c white chocolate chips. Let stand--do not stir.

Beat eggs until foamy. Gradually add sugar, beating at high speed til lemon-colored.

Stir in white chocolate chip mixture.

Add flour, salt and almond extract; mix on low til just combined.

Spread half batter in greased and floured pan.

Bake 15 to 20 min,til light golden brown.

Stir remaining 1 c white chocolate chips into remaining half of batter; set aside.

Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust.

Gently spoon teaspoonfuls of remaining batter over fruit spread.(caution--if you try to spread batter around too much you will stir up the fruit layer)

Sprinkle with almonds.

Return to oven and bake an additional 25 to 35 min,til toothpick comes out clean.

Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.

Cut into 1 x 2-inch rectangles. :happy dance:



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OPT::
Make extra mlted white choc!!
Pick up each bar with a toothpick inserted at a slight angle on top.
Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
Set on waxed paper to cool.

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Avoid Fruits~N~Nuts....you are what you eat!!!

my faves!!!! Im gonna have to make this!!!

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Kelly mom to 3 great girls A Peanut, a monkey and a little burrito.