Tornado watch! Swine flu! It’s a good day to stay in and add metric weights to old recipes. This recipe for White Chip Raspberry Bars is adapted from an old Bake-Off recipe. Along with being easy and delicious, this recipe is lots of fun because you can swap out various types of jam for the raspberry. I’ve seen these made with apricot, blueberry and cherry. My favorite is still the raspberry version.
White Chip Raspberry Bars
1 stick (114 grams) salted butter**
2 cups (12-oz. pkg.) white morsels
2 large eggs
1/2 cup (96 grams) granulated sugar
1 teaspoon (5 ml) lemon zest
1/4 teaspoon (1 ml) almond extract
1 cup (126 grams) all-purpose flour
1/2 teaspoon (2 ml) salt
1/2 cup (120 ml) seedless raspberry jam
1/4 cup (28 grams) toasted sliced almonds
Preheat oven to 325° F. (160 C) Line a 9 inch square metal pan with foil and spray foil with cooking spray.
Melt butter in medium, microwave-safe bowl on high (1 min). Add 1 cup morsels; let stand. Do not stir.
Beat eggs in a mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture, lemon zest and extract. Add flour and salt; mix until combined. Spread about 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 microwave 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.
**If you use unsalted butter, add about 3/8 teaspoon of salt