Raspberry Almond Bars
Raspberry Almond Bars are a fabulous treat — not just for holiday baking either — but anytime during the year. This delicious Taste of Home recipe will certainly satisfy your sweet tooth. These bars are filled with vanilla chips, a delicious raspberry filling, and covered with almonds on top. Their extraordinary flavor will soon become one of your favorites too.
I have to admit one of my favorite hobbies is pouring through cookbooks. I love looking at the pictures and drooling over the recipes. Years ago, before there was such a thing as food blogs (or the Internet!), I found this fantastic recipe and our family has not been disappointed with the results each time I make it. I’m sure this rich, decadent bar will become one of your favorites too.
INGREDIENTS
- 1/2 cup unsalted butter
- 12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips divided use
- 2 large eggs
- 1/2 cup 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 sliced almonds
INSTRUCTIONS
- 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 until foamy; add 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 and 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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