Raspberry Filled White Chocolate Bars

Recipe from Pat Persons
Served at January Ping Pong Activity

1/2 cup butter
12 oz. package white chips (2 cups)
2 eggs
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds *toasted

Heat oven to 325 degrees.  Grease and flour 8" or 9" baking pan.  Melt butter in saucepan over low heat.  Remove from heat.  Add 1 cup of the white chips.  Let stand. Do not stir.

In a large bowl, beat eggs until foamy.  Gradually add sugar, beating at high speed until lemon colored.  Stir in white chip mix.  Add flour, salt and almond extract; mix at low speed until just combined.  Spread 1/2 (about 1 cup) of the batter into greased and floured pan.  Bake at 325 degrees for 15-20 minutes or until light golden brown. Stir remaining 1 cup of chips into remaining 1/2 batter; set aside.  Melt jam in small saucepan on low heat.  Spread over warm partially baked crust.  Gently spoon teaspoons full of remaining batter over fruit.  Sprinkle with almonds.  bake at 325 degrees for an additional 25-30 minutes or until toothpick inserted into center comes out clean.  Cool completely.  Cut into bars.


*To toast almonds, spread on cookie sheet; bake at 325 degrees for 6-10 minutes or until light golden brown, stirring occasionally.

Serves 16-24 bars