• JOANN SUMMEY’S RASPBERRY ALMOND BARS • ½ cup butter 1 tsp. almond extract 1 12 oz. package white chocolate 1 cup all purpose flour chips, divided ½ tsp. salt 2 eggs ½ cup seedless raspberry jam ½ cup sugar ¼ cup sliced almonds Melt better and one half the package of white chocolate chips. Beat eggs in a small mixing bowl until foamy. Beat in sugar. Stir in chip mixture and almond extract until combined. Combine flour and salt, and add to egg mixture. Put one half of the batter into a greased 9-inch square baking pan. Bake at 325 degrees for 15-20 minutes until golden brown. Melt jam in a small saucepan over low heat. Spread melted jam over warm crust. Stir remaining white chocolate chips into the remaining half of the batter and drop teaspoon-sized portions over the jam layer. Sprinkle almonds on top and bake for an additional 30-35 minutes. 81 www.wrightsvillebeachmagazine.com WBM
2014-4
To see the actual publication please follow the link above