Raspberry Filled White Chocolate Bars
List of Ingredients
1/2 cup butter
2 cups vanilla milk chips
1/2 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup raspberry spreadable fruit
1/4 cup sliced almonds
Heat oven to 325ºF. Grease and flour a 9" square pan. Melt butter in mall
saucepan over low heat. Remove from heat and add 1 cup of vanilla chips; do NOT
stir - let stand. In large bowl, beat eggs until foamy. Gradually add sugar,
beating on high speed until lemon colored. Stir in vanilla milk chip mixture.
Add flour, salt and extract; mix at low speed until just combined. Spread about
1 c. of batter in greased and floured pan. Bake at 325ºF for 15 to 20 minutes or
until light golden brown.
Stir remaining 1 c. vanilla milk 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
layer. Sprinkle with almonds. Return to oven and bake an additional 25-35
minutes or until toothpick comes out clean. Cool completely and cut into bars.