Tasty bars that are easy to make in the convection or regular oven. The filling can be just raspberry or for a delightful change try a combination of half raspberry and half lingonberry preserves. Great for Spring luncheons or with a steaming cup of coffee or glass of iced tea. Since both cooking times are relatively short, the combination setting is not suggested.


1/2 cup butter
1 cup white chocolate pieces (6 ozs.)
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup raspberry preserves
1/ cup sliced almonds

1. MICROWAVE (100%) butter in glass or silicone cup 45 to 60 seconds or until melted. Add half of white chocolate pieces (reserve remainder). Let stand without stirring. Preheat oven to 325 degrees.

2. Beat eggs on high speed until frothy. Gradually beat in sugar, beating until light colored and thickened. Add flour, salt and butter mixture; beat on low speed until combined. Stir in extract. Spread about 2/3 of mixture evenly in bottom or 8 or 9-inch ungreased silicone baking pan.

3. Bake on low rack for 15 minutes or until lightly browned. Stir remaining chips into reserved batter. Spread hot bars with preserves. Top with spoonfuls of topping; sprinkle with almonds.

4. Continue baking 325 degrees for 18 to 20 minutes or until center is set. Cool; cut into bars. Store in air-tight container.

About 25 Bars

TIPS > Be sure to grease pan when using glass.
> Try with a combination of half raspberry and half lingonberry preserves. (Ikea stores are a good source for lingonberry preserves or fruit spread.
> Be sure to use a spatula or other tool without a sharp edge to cut bars in silicone. Or, remove cooled bars to cutting board and then cut with a regular knife.
>Bars freeze well.