• 16servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter (no substitutes)

  2. 1 (10 ounce) package vanilla or white chips, divided

  3. 2 eggs

  4. 1/2 cup sugar

  5. 1/2 teaspoon almond extract

  6. 1 cup all-purpose flour

  7. 1/2 teaspoon salt

  8. 1/2 cup seedless raspberry jam or preserves, warmed

  9. 1/2 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. In a saucepan, melt butter over low heat. Remove from heat and add 1 cup chips. Let stand, without stirring, to soften chips. In a mixing 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.

  2. Spread half of the batter into a greased 9-in. square baking pan. Bake at 325 degrees F for 17-20 minutes or until golden brown. 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.


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