Raspberry Almond Bars

Oh my goodness, Raspberry Almond Bars are so heavenly. Seriously, they are so sweet and scrumptious that a little piece is sufficient. Well, maybe NOT! Every time we serve these goodies they get rave reviews and everyone wants the recipe. And why not? Who wouldn’t want the recipe to this delectable brownie-type cookie?

Raspberry Almond Bars

Raspberry Almond Bars are a fabulous treat — not just for holiday baking either — but anytime during the year. This delicious Taste of Home recipe will certainly satisfy your sweet tooth. These bars are filled with vanilla chips, a delicious raspberry filling, and covered with almonds on top. Their extraordinary flavor will soon become one of your favorites too.

I have to admit one of my favorite hobbies is pouring through cookbooks. I love looking at the pictures and drooling over the recipes. Years ago, before there was such a thing as food blogs (or the Internet!), I found this fantastic recipe and our family has not been disappointed with the results each time I make it. I’m sure this rich, decadent bar will become one of your favorites too.

INGREDIENTS

  • 1/2 cup unsalted butter
  • 12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips divided use
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tsp. almond extract
  • 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. salt
  • 1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
  • 1/4 cup sliced almonds

INSTRUCTIONS

  1. In a saucepan, melt butter.
  2. Remove from the heat; cool for about 5-7 minutes.
  3. Add 1 cup chips but DO NOT stir.
  4. In a small mixing bowl, beat eggs until foamy; add sugar and almond extract.
  5. Add chip mixture to bowl with eggs.
  6. Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
  7. Spread half of the batter into a greased 9-inch square baking pan.
  8. Bake at 325° for 15-20 minutes or until golden brown.
  9. (Mine took 30 minutes before it was set up enough and I was doubling the recipe).
  10. In a small saucepan over low heat, melt jam; spread over warm crust.
  11. Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
  12. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
  13. Sprinkle with almonds.
  14. Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
  15. Cool on a wire rack.
  16. Cut into bars.

Source: cantstayoutofthekitchen.com

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