Raspberry White Chocolate Almond Bars

raspberry almond bars 2

These bars blew my expectations out of the water. I tend to have too many chocolate/caramel recipes during the holidays because that is my personal favorite. But man these fruit-inspired bars hold their own against all things chocolate. They are incredibly flavorful thanks to the butter and almond extract. The raspberries lend the perfect hint of tart and the almonds on top brown nicely and finish the bar with perfect texture.

The trick with these is you have to grease the pan VERY WELL. More than you would for other recipes. I messed up the first batch because I didn’t and the bars came out in pieces. So don’t be afraid to butter it and spray it. Or, even better, line it with NONSTICK foil and spray it anyway. Whatever you gotta do because you don’t want to miss a bite.

raspberry almond bars 1

Raspberry White Chocolate Almond Bars

1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips, divided
2 large eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

In a small saucepan, melt butter. Remove from the heat; add 1 cup chips. (Do not stir, totally fine if it looks like a lumpy mess. You want some melted and some chunks of white chocolate.)

In a small bowl, beat eggs until foamy; gradually add sugar. Stir in lumpy chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined.

Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.

In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds.

Bake 30-35 minutes longer or until golden in color and a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

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