Bake 325 for 15-20 min. (crust)- then bake 30-35 min. ( to complete bars) 9-in. square pan; sprayed w/Pam
1/2 c. butter or margarine
10-12 oz. vanilla or white chips, divided
2 eggs
1/2 c. sugar
1 tsp. almond extract
1 c. flour
1/2 tsp. salt
1/2 c. seedless raspberry jam
1/4 c. sliced almonds
In a saucespan, melt butter. Remove from heat; add 1 c. chips (do not stir).
In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of batter in pan. Bake 15-20 min. or until golden brown.
In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle w/ almonds. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.