Such a great combination–raspberries and white chocolate. These are super easy to make. It’s much easier to make these bar cookies than actually make cookies.
1 cup butter
2 cups white chocolate chips
4 large eggs
1 cup sugar
2 cups flour
1 teaspoon salt
2 teaspoons almond extract
2 cups raspberry jam
1/2 cup chopped walnuts
Preaheat oven to 325.
Melt butter in a saucepan over low heat. Remove and add one-half of the white chocolate chips (about 1cup). Do not stir this mixture right now.
Beat eggs until foamy in a mixer bowl. Gradually add sugar, beating at high speed until well mixed and lemon colored.
Stir in the butter mixture that has the chips in it.
Add flour, salt, and almond extract. Mix on low speed until just combined.
Spread half the batter in a greased and floured 13 x 9 baking pan. Bake for 15-20 minutes.
Stir 1 cup vanilla chips into the remaining batter. Set aside for now.
Melt raspberry jam in a saucepan. Spread evenly over the cooked batter. Spoon the remaining batter over the fruit, then sprinkle with the chopped walnuts.
Bake 30-35 minutes more. It is done when it is lightly browned.
Let sit for about 5 minutes. Then cut into squares and put on cookie coolers. Store in a tight container.