Ingredients
1/2
cup margarine or butter
1
(12-oz.) pkg. (2 cups) white vanilla chips or 2 (6-oz.) white chocolate baking bars, chopped
2
eggs
1/2
cup sugar
1
cup all-purpose flour
1/2
teaspoon salt
1
teaspoon amaretto or almond extract
1/2
cup raspberry spreadable fruit or jam
1/4
cup sliced almonds, toasted
Preparation
Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square (2-quart) glass baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips (or 1 chopped white chocolate baking bar). LET STAND; DO NOT STIR.
Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white vanilla chip mixture. Add flour, salt and amaretto; mix at low speed just until combined. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.
Bake at 325°F. for 15 to 20 minutes or until light golden brown.
Meanwhile, stir remaining 1 cup white vanilla chips (or 1 chopped white chocolate baking bar) into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat.
Remove pan from oven. Spread melted fruit evenly over warm base. Gently spoon teaspoonfuls of remaining batter over fruit. (Some fruit may show through batter.) Sprinkle with almonds.
Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. Cut into bars.
