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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 

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