Almond Raspberry Diamonds

• 1/2 cup butter
• 1 package (10 to 12 ounces) vanilla or white chips, divided
• 2 eggs
• 1/2 cup sugar
• 1/2 to 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup seedless raspberry jam or preserves, warmed
• 1/2 cup sliced almonds, toasted

1. In a saucepan, melt butter over low heat. Remove from heat and add 1 cup chips. Let stand, without stirring, to soften chips.
2. In a bowl, beat eggs until foamy. Add sugar; beat until thickened and lemon colored. Beat in chip mixture and extract. Combine flour and salt; gradually add to creamed mixture.
3. Spread half of the batter into a greased 9-in. square baking pan. Bake at 325u0b0 for 17-20 minutes or until golden brown.
4. Spread raspberry jam over warm crust. Stir remaining vanilla chips into the remaining batter. Spoon over raspberry layer. Sprinkle with almonds. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack before cutting.

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

Taken from www.tasteofhome.com/recipes/almond-raspberry-diamonds/ (may not work)