Raspberry Filled White Chocolate Bars

My friend jen (www.jenscakes.com) and i made desserts for over 200 for a christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1 sides. Highly recommended! Adapted from a pillsbury bake-off recipe."

Steps

Heat oven to 325f.

Grease and flour 9-inch square pan.

Cover bottom with parchment paper.

Melt butter in small saucepan over low heat.

Remove from heat.

Add 1 cup of the white chocolate 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 white chocolate chip mixture.

Add flour , salt and almond extract.

Mix at low speed until just combined.

Spread half of batter in greased and floured pan.

Bake at 325 for 15 to 20 minutes or until light golden brown.

Stir remaining 1 cup white chocolate 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.

Be careful--if you try to spread batter around too much you will stir up the fruit layer.

Sprinkle with almonds.

Return to oven and bake an additional 25 to 35 minutes or until .

Ingredients

butter, white chocolate chips, eggs, sugar, all-purpose flour, salt, almond extract, raspberry jam, sliced almonds