Ingredients
1/2 cup butter, cubed1 package (10 to 12 ounces) white baking chips, divided2 large eggs1/2 cup sugar1 teaspoon almond extract1 cup all-purpose flour1/2 teaspoon salt1/2 cup seedless raspberry jam1/4 cup sliced almonds
Preparation
In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined.
Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.
In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds.
Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
