Friday, May 01, 2015

#3478 - Almond Raspberry Squares

(by Shirley McNevich)

1/2 cup softened butter
2 cups Nestle's white chocolate chips
2 eggs
1/2 cup white sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds (toasted)
Baker's angelflake coconut (optional)

In a microwave safe bowl add butter--melt. Add 1 cup white chocolate chips to the melted butter but DO NOT stir. In a mixer add eggs--beat. Add white sugar--beat on medium speed for 4 minutes. Remove bowl from mixer--add white chocolate chip mixture--stir. Add flour, salt and almond extract--stir until combined. Pour 2/3 of the batter into the bottom of a greased 9" square cake pan. Bake at 325 degrees for 15-18 minutes or until light brown around the edges. Remove from oven and set aside. In a microwave safe bowl add the raspberry jam--microwave on high for 30 seconds, then stir well. Spread the raspberry jam evenly over the top of the warm cake. Add the other 1 cup of white chocolate chips to the remaining batter--stir to mix. Drop spoonfuls of the batter over the top of the raspberry jam. Sprinkle the toasted almond slivers evenly over the top. Return to oven and bake for 23-30 minutes or until edges are browned. Cool completely. Cut into bars or squares. Optional--sprinkle coconut over the top before cutting.

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