These lovely Raspberry Almond Bars are rich, decadent, chocolaty, full of raspberry flavor and just plain awesome! They’re wonderful to bake for the holidays. The crust and topping layers have almonds and vanilla chips stirred into the batter. The middle layer is made with raspberry preserves. They are so sensational you won’t be able to stop eating them!
EQUIPMENT
1 9×9″ glass baking dish
1 small sauce pan
1 wooden spoon
measuring cups
measuring spoons
1 spatula
1 medium sauce pan
1 small mixing bowl
1 electric mixer
INGREDIENTS
1/2 cup unsalted butter
12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips divided use
2 large eggs
1/2 cup granulated sugar
1 tsp. almond extract
1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
1/2 tsp. salt
1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
1/4 cup almonds sliced
INSTRUCTIONS
For a 9×9″ baking dish: In a saucepan, melt butter.
Remove from the heat; cool for about 5-7 minutes.
Add 1 cup chips but DO NOT stir.
In a small mixing bowl, beat eggs with an electric mixer until foamy; add granulated sugar and almond extract.
Add chip mixture to bowl with eggs.
Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
Spread half of the batter into a greased 9-inch square baking pan.
Bake at 325° for 15-20 minutes or until golden brown.
(Mine took 30 minutes before it was set up enough as I was doubling the recipe).
In a small saucepan over low heat, melt jam; spread over warm crust.
Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
Cool on a wire rack.
Cut into bars.
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