Raspberry Bars

Yield: 2 dozen

• 1/2 cup butter, cubed
• 1 package (10 to 12 ounces) vanilla or white chips, divided
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup seedless raspberry jam
• 1/4 cup sliced almonds
• 
  
• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined.
• Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.
• In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with 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.