Semi Sweet Chocolate
Semi sweet is very similar to bittersweet, but has more sugar added. It has
about 35 -54% cocoa solids.
Semi sweet chocolate is considered to be the most versatile for baking.
Raspberry Filled White Chocolate Bars
1/4 C. sliced almonds
1/2 C. butter
1 (12 oz.) bag (2 C.) white chocolate chunks or 2 (6 oz.) packages white
chocolate, chopped, divided
1/2 C. sugar
1 C. flour
1/2 t. salt
1 t. almond extract
3/4 C. raspberry jam or raspberry spreadable fruit
Preheat oven to 325° F. Grease and flour 8 inch or 9 inch square pan. Toast the
sliced almonds in a frying pan over low-medium heat, stirring frequently, until
they begin to color and become fragrant, about 7 minutes. Pour out of pan and
Melt butter and 1 cup of the white chocolate chunks together in a small pan over
very low heat, stirring constantly. When all has melted, set aside.
In the small bowl of an electric mixer, beat eggs until foamy. Gradually add
sugar, beating at high speed until lemon-colored. Stir in white chocolate
mixture. Add flour, salt and almond extract; mix at low speed until just
combined. Spread half of batter into the prepared pan. Bake 15 to 20 minutes or
until light golden brown. Remove from oven, but leave oven on.
Meanwhile, stir remaining half of white chocolate chunks or pieces into
remaining half of batter; set aside. Melt jam in a small saucepan over low heat.
Spread jam evenly over warm crust. Gently spoon teaspoonfuls of remaining batter
over jam. (Some jam may show through batter.) Sprinkle with almonds. Return to
oven; bake an additional 30 to 40 minutes, or until toothpick inserted in center
comes out clean. Cool completely. Cut into bars.