Raspberry And White Chocolate Bars

• 1 c. butter
• 2 c. vanilla chips
• 4 eggs
• 1 c. sugar
• 2 c. flour
• 1 tsp. salt
• 2 tsp. almond extract
• 2 c. vanilla chips
• 1 c. seedless raspberry preserves (Polanor All Fruit)
• 1/2 c. sliced almonds

1. Melt butter over low heat.
2. Add 2 cups vanilla chips but do not stir mixture.
3. Set aside to cool.
4. Beat eggs until foamy. Gradually add sugar, beating until lemon color.
5. Stir in butter and chip mixture.
6. Add 2 cups flour, salt, almond extract and mix on low speed.
7. Spread half of the batter in a greased and floured 9X13 pan.
8. Set other half of batter aside.
9. Bake at 325 degrees for 15-20 minutes, until golden.
10. Stir 2 cups vanilla chips into remaining batter.
11. Melt raspberry preserves and spread over cooked layer.
12. Spread remaining uncooked batter over preserves and sprinkle with sliced almonds.
13. Bake at 350 degrees for 35 minutes.

butter, vanilla chips, eggs, sugar, flour, salt, almond extract, vanilla chips, seedless raspberry preserves, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=148236 (may not work)