RAZZ-MA-TAZZ BARS

from Shannon Farr

1/2 cup butter or margarine

2 cups (12 oz bag) white chocolate chips, divided into 2 - 1 cup portions

2 large eggs

1/2 cup sugar

1 cup 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.  Grease and sugar 9-inch square baking pan

Melt butter in meduim, uncovered, microwave safe bowl on HIGH for 1 minute; stir.

    Add 1 cup white choco chips; 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 white choco chip/butter mixture

Add flour, salt, and almond extract; mix at low speed until combined

Spread 2/3 of batter into prepared pan

Bake 15-17 minutes or until light golden brown around the edges

Remove from oven to wire rack

Heat jam in small microwave safe bowl on HIGH for 30 seconds; stir.

Spread jam over warm crust

Stir remaining white choco chips into remaining batter

Drop spoonfuls of batter over jam

Sprinkle with almonds

Bake for 25-30 minutes or until edges are browned

Cool completely in pan on wire rack

Cut into bars

I used strawberry jam cuz that's what I had and it was good. I think raspberry would be delicious and you could probably use any kind of jam actually!