Raspberry Filled White Chocolate Bars
1/2 cup butter or margarine
12 oz. pkg. (2 cups) vanilla milk chips
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. amaretto liqueur or almond extract
1/2 cup raspberry spreadable fruit or jam
1/4 cup sliced almonds, toasted
Preheat oven to 325 degrees. Grease and flour either a 8 or 9 inch square baking pan.
Melt butter in a small saucepan over low heat. Remove from heat. Add 1 cup of the vanilla milk chips. Let stand and do not stir.
In a large bowl beat eggs till foamy. Gradually add sugar, beating at high speed until lemon colored. Stir in vanilla milk chip mixture. Lightly spoon flour into measuring cup and level off. Add flour, salt and amaretto. Mix at low speed until combined. Spread about 1/2 (1 cup) of batter into greased and floured pan. Bake at 325 degrees for 15 to 20 minutes or until light golden brown.
Stir remaining 1 cup vanilla milk chips into remaining half of batter and set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Spoon teaspoons of remaining batter over the fruit spread. Some of the fruit spread may show through the batter. Sprinkle with the almonds.
Bake at 325 degrees for an additional 25 to 35 minutes or until a toothpick inserted inthe center comes out clean. Cool completely. Cut into bars