Raspberry Almond Bars

Teresa Ambra

These lovely Raspberry Almond Bars are rich, decadent, chocolaty, full of raspberry flavor and just plain awesome! They're wonderful to bake for the holidays. The crust and topping layers have almonds and vanilla chips stirred into the batter. The middle layer is made with raspberry preserves. They are so sensational you won't be able to stop eating them!

3.58 from 128 votes

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Prep Time 30

Cook Time 55

Total Time 1 25

Course Cookies, Brownies and Bars

Cuisine American

Servings

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

For a 9x9" baking dish: In a saucepan, melt butter.
Remove from the heat; cool for about 5-7 minutes.
Add 1 cup chips but DO NOT stir.
In a small mixing bowl, beat eggs until foamy; add sugar and almond extract.
Add chip mixture to bowl with eggs.
Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
Spread half of the batter into a greased 9-inch square baking pan.
Bake at 325° for 15-20 minutes or until golden brown.
(Mine took 30 minutes before it was set up enough and I was doubling the recipe).
In a small saucepan over low heat, melt jam; spread over warm crust.
Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
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).
Cool on a wire rack.
Cut into bars.

Notes

NOTE: Double the recipe to put in a 9x13” pan. Cut into 24 bars. The recipe above is for a 9x9" pan and yields 9-12 servings.

NOTE: It is important that you allow the melted butter to cool (7-10 minutes) before adding the vanilla chips or they will melt completely and lose their texture. The vanilla chips will soften some, but others will keep their shape.

NOTE: Do not stir the vanilla chips into the melted butter. Allow them to sit in the butter and soften but not melt.

NOTE: While I have used cheaper brands of preserves before, the Smucker’s preserves seem to melt over low heat more smoothly and are not as congealed as other brands making them easier to work with and spread.

NOTE: Be sure to keep the preserves on a low heat so the jam doesn’t scorch.

NOTE: The crust layer needs to bake enough so that it sets up. If it is still gooey or sagging in the middle at 20 minutes, continue baking until it is firmer to the touch. My oven took 30 minutes. I baked the top layer 40 minutes.

NOTE: Melt butter over low heat so it doesn’t brown.

NOTE: While the recipe calls for seedless jam, I used preserves with seeds.

NOTE: Spread jam layer to within 1/8" of the border to allow for removing the bars from the pan without sticking.

NOTE: Don't overmix the batter. Stir gently so the chips don't get too soft.

NOTE: When baking the crust layer, bake until the crust is thoroughly cooked, NOT just by time. If you try to put the raspberry filling on top of a crust that isn't cooked all the way you will have a mess on your hands.

NOTE: Allow the bars to cool completely before cutting.

NOTE: Take your time and read and reread the directions a couple of times so you don't miss steps or get them out of order.

Recipe adapted from Taste of Home.

Keyword almonds, brownie, cookie, dessert, raspberries

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