Raspberry Almond Bars

image credit cantstayoutofthekitchen.com


  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 

  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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