My friend Jackie made these for my baby shower this past weekend. She has made them before, so I knew what I was in for. These bars are pretty incredible. Everyone loved them, and a lot of people asked for the recipe. The recipe is from a Nestle cookbook that Jackie owns. I found it online here.
The ingredient list is short and sweet. I haven’t personally made them but I think the directions are not too difficult, just a bit tedious. I think there are some ways around some of the silly instructions, but I need to try this myself first to see. The only problem Jackie has had is the bars sticking in the pan, even with a generous greasing and sugaring. When I get around to making these, I’ll let you know if I discover a magical trick for that.
Make these, and make them tonight if possible. I must warn you that if you are in the house by yourself with a pan of these you could make the mistake of eating the entire pan. So either exercise some self control or make them and give most of them away. Or you could do like I did, and just eat way too many of them. These are delicious. Thanks, Jackie!
Raspberry White Chocolate Almond Bars
AKA Razz-Ma-Tazz Bars from Nestle
- 1/2 cup (1 stick) butter or margarine
- 2 cups white chocolate chips, divided
- 2 eggs
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup seedless raspberry jam
- 1/4 cup toasted sliced almonds
- Preheat oven to 325°F. Grease and sugar 9-inch square baking pan.
- Melt butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
- Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
- Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
- Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
- Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.