Ingredients
-
1/2
-
2
-
2
-
1/2
-
1
-
1/2
-
1
-
1/2
-
1/4 - 1/2
-
-
-
-
-
-
Directions
Raspberry-Filled White Chocolate Bars, My friend Jen and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact rather than melt and disappear into bar. Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1″ sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe., I have made this recipe many times and they are always a hit. Thanks for the recipe
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Steps
|
1
Done
|
Heat Oven to 325f. |
|
2
Done
|
Grease and Flour 9-Inch Square Pan. Cover Bottom With Parchment Paper. |
|
3
Done
|
Melt Butter in Small Saucepan Over Low Heat. Remove from Heat. |
|
4
Done
|
Add 1 Cup of the White Chocolate Chips. Let Stand--Do not Stir You Don't Want Chips to Melt Completely. |
|
5
Done
|
in Large Bowl, Beat Eggs Until Foamy. Gradually Add Sugar, Beating at High Speed Until Lemon-Colored. |
|
6
Done
|
Stir in White Chocolate Chip Mixture. |
|
7
Done
|
Add Flour, Salt and Almond Extract; Mix at Low Speed Until Just Combined. |
|
8
Done
|
Spread Half About 1 Cup of Batter in Greased and Floured Pan. |
|
9
Done
|
Bake at 325 For 15 to 20 Minutes or Until Light Golden Brown. |
|
10
Done
|
Stir Remaining 1 Cup White Chocolate Chips Into Remaining Half of Batter; Set Aside. |
