"A finalist in the 2001 Nestlé Toll House "Share the Very Best"
recipe contest, this dessert was submitted by Juilee Decker of
Cleveland, Ohio. A scrumptious blend of raspberry preserves, Nestlé
Toll House Premier White Morsels and toasted almonds tops a rich,
buttery cookie crust to create an irresistible cookie bar."
* 1/2 cup (1 stick) butter or margarine
* 2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels,
* 2 large eggs
* 1/2 cup granulated sugar
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 cup seedless raspberry jam
* 1/4 cup toasted sliced almonds
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.
MELT butter in medium, microwave-safe bowl on HIGH (100%) power for
1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
BEAT eggs in large mixer bowl until foamy. Add sugar; beat until
light lemon colored, about 5 minutes. Stir in morsel-butter mixture.
Add flour, salt and almond extract; mix at low speed until combined.
Spread 2/3 of batter into prepared pan.
BAKE for 15 to 17 minutes or until light golden brown around edges.
Remove from oven to wire rack.
HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30
seconds; stir. Spread jam over warm crust. Stir remaining morsels
into remaining batter. Drop spoonfuls of batter over jam. Sprinkle
BAKE for 25 to 30 minutes or until edges are browned. Cool
completely in pan on wire rack. Cut into bars.