Raspberry Filled White Chocolate Bars Recipe
1/2 C. Margarine or Butter
1 (12 oz.) package (2 C.) Vanilla Milk Chips or 2 (6 oz.) packages White Baking
Bars, chopped
2 Eggs
1/2 C. Sugar
1 C. All purpose Flour
1/2 t. Salt
1 t. Amaretto Liqueur or Almond Extract
1/2 C. Raspberry Spreadable Fruit or Jam
1/4 C. sliced Almonds, toasted
Heat oven to 325� F. Grease and flour 9-inch square pan or 8-inch square baking
dish. Melt margarine or butter in small saucepan over low heat. Remove from
heat. Add 1 cup of the vanilla milk chips. Let stand; do not stir.
In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed
until lemon-colored. Stir in vanilla milk chip mixture. Add flour, salt and
amaretto; mix at low speed until just combined.
Spread half of batter (about 1 cup) in greased and floured pan. Bake at 325
degrees for 15 to 20 minutes or until light golden brown.
Stir remaining 1 cup 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 spread. (Some fruit spread may show through batter.) Sprinkle with
almonds.
Return to oven and bake an additional 25 to 35 minutes or until toothpick
inserted in center comes out clean. Cool completely. Cut into bars.
Yield: 16 to 24 bars.
Recipe From Razzle Dazzle Recipes