Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Raspberry White Chocolate Bars
1/4
cup sliced almonds
1/2 cup (1 stick) butter or margarine
1 (12 ounce) bag white chocolate chunks or 2 (6 ounce) bags white chocolate,
chopped (divided)
2 eggs
1/2 cup granulated sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon almond extract or amaretto
3/4 cup raspberry jam or raspberry spreadable fruit
Preheat oven to 325ºF. Grease and flour 8- or 9-inch square pan. Toast sliced
almonds in frying pan over low-medium heat, stirring frequently, until they
begin to color and become fragrant, about 7 minutes. Pour out of pan and set
aside.
Melt butter and 1 cup of the white chocolate chunks (or half of the chopped
white chocolate) together in small pan over very low heat, stirring constantly.
When all has melted, set aside.
In small bowl of 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 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 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 30 to 40 minutes more, or until a wooden pick inserted in center
comes out clean. Cool completely. Cut into bars. Makes 24.
