Raspberry White Chocolate Bars
These are truly decadent!

Yield: 16 to 24

• 1/2 cup margarine or butter
• 1 (12 oz.) pkg. vanilla milk chips or 2 (6 oz.) pkg. white baking bars, chopped

• 2 eggs
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup raspberry spreadable fruit or jam, seedless or with seeds
• 1/4 cup sliced almonds, toasted

To toast nuts: Heat the oven to 350 degrees F. Spread nuts in a single layer on a cookie sheet. Bake for 5 to 10 minutes or until light golden brown, stirring occasionally. Do not overcook!

Heat oven to 325 degrees F. Grease and flour 9 inch square pan or 8 inch square baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the vanilla milk chips. Let stand; do not stir.

In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until a creamy lemon-colored. Stir in vanilla milk chip mixture. Add flour, salt and almond extract; mix at low speed until just combined. Spread half of batter (about one cup) in prepared pan. Bake at 325 degrees F. for 15 to 20 minutes or until light golden brown.

Stir remaining 1 cup vanilla milk chips into remaining half of batter; set aside. melt spreadable fruit in a small saucepan over low heat or in microwave. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread may show through batter.) Sprinkle with toasted almonds.

Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.

NOTE: The baking time is crucial; underbaking or overbaking them can result in a less desirable bar. You want to make sure that they are set enough to be able to cut but not too brown on bottom. To ensure ease of cutting, chill in refrigerator for 30 minutes after cooling on wire rack.