Raspberry Almond Bars

image credit cantstayoutofthekitchen.com

INGREDIENTS

1. 1/2 cup unsalted butter
2. 12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips divided use
3. 2 large eggs
4. 1/2 cup sugar
5. 1 tsp. almond extract
6. 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
7. 1/2 tsp. salt
8. 1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
9. 1/4 cup sliced almonds 

INSTRUCTIONS

1. In a saucepan, melt butter.
2. Remove from the heat; cool for about 5-7 minutes.
3. Add 1 cup chips but DO NOT stir.
4. In a small mixing bowl, beat eggs until foamy; add sugar and almond extract.
5. Add chip mixture to bowl with eggs.
6. Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
7. Spread half of the batter into a greased 9-inch square baking pan.
8. Bake at 325° for 15-20 minutes or until golden brown.
9. (Mine took 30 minutes before it was set up enough and I was doubling the recipe).
10. In a small saucepan over low heat, melt jam; spread over warm crust.
11. Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
12. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
13. Sprinkle with almonds.
14. Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
15. Cool on a wire rack.
16. Cut into bars.

For more detail cantstayoutofthekitchen.com

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