Raspberry or Apricot Almond Bars with Vanilla Chips

The cookies go together very quickly, but the directions as lengthily as I tried to make them as clear as possible.  There are three different steps plus my technique for slicing them.

I found the baking time for these bars was not correct.  They need to bake longer than original time.  I put in a time to check the oven and then approximately how long I think they need to bake.  When the bars are done, the top will be golden brown and the center will not jiggle when you give the pan a little shake.

The recipe can be doubled for a 9x13-inch pan.  I would use the same technique for cutting the cookies as I did for the smaller pan.  The white vanilla chips are sweet so you want a jam that has a little tang to it.   

2 c vanilla or white chips, divided

½ c butter, softened

½ c sugar

2 eggs

1 t vanilla or ½ t almond extract

1 c flour

¾ c apricot jam or seedless raspberry jam

½ c sliced almonds

1 T milk, optional

Ingredients:  Vanilla chips, butter, sugar, eggs, vanilla, flour, jam and almonds.  Milk is optional.

Almond is a good substitute for the vanilla extract.  Apricot preserves instead of raspberry jam is delightful.

Non-stick aluminum foil makes these cookies easy to cut and the pan easy to clean.

Put one cup of white chips into a glass bowl. Put in microwave to melt. Be very careful as white chips burn quickly. Microwave on a lower temperature than HIGH and do it in short bursts. The chips will still hold their shape when melted. Stir well. Set aside. In a mixing bowl, cream butter. Add sugar and beat until fluffy. Add eggs, one at time, beating well after each egg. Beat in melted chips and vanilla or almond extract. Gradually beat in flour.

Tear off a sheet of non-stick aluminum foil large enough to cover the bottom of an 8-inch square pan plus extra length to make handles on each side of the pan. Carefully line the pan with the foil with the non-stick surface facing up. Spread half the batter onto the non-stick foil. Bake in preheated 325° oven 15 to 20 minutes or until the top is golden brown.

Microwave the jam for a minute or so to make it easier to spread. Spread on hot crust. Do not spread the jam to the edges as it will burn. Stir the second cup of chips into remaining batter. Then drop batter by tablespoonfuls over the jam. Carefully spread batter to cover jam. Sprinkle with almonds. Brush almonds with milk, if desired. Return to oven and bake 35 to 50 minutes or until center is set and doesn’t jiggle. Top should be golden brown when done. Cool on wire rack.

Refrigerate or freeze. I refrigerated the pan overnight. To cut the bars: Lift the aluminum foil handles to remove the baked product or the “cookie” from the pan. Tear off foil. Place the “cookie” on a cutting board. With a sharp knife cut the “cookie” into squares. Then cut squares on diagonal, if desired to form triangles.

Rip off a length of foil big enough to put in the pan with extra for handles on each sides.

Carefully form foil into the pan with non-stick side up.

Put one cup of chips in a microwave safe container.

Put butter into a mixing bowl.

Very carefully melt chips.  White chips burn very easily.  When they are melted they will still hold their shape until stirred.

Stir melted chips.  Set aside.

Add sugar to butter and beat until fluffy.

Add one egg and beat well.

Add second egg and beat well.

Add melted chips and vanilla or almond extract.  Beat well.

Gradually add flour, a little at a time.  Beat well.

Batter ready for the pan.  Divide batter in half.

Put half in foil lined pan.

Spread out into pan.  Bake in preheated 325 degree F. oven for 15 to 20 minutes until golden brown.

Add second half of chips to the second half of batter.  Stir to combine.

Measure jam, seedless is better but I couldn't find it at my store.  Microwave jam for a minutes or so to make it easier to spread.

Put jam on hot crust.  Do not put the jam all the way to the edges.

Spread jam on crust.

Put second half of batter on top of jam.  Carefully spread to cover jam.

It doesn't have to be perfect.

Top with almonds.

If desired, brush almonds with milk.

Ready to bake.  Put back into the 325 degree oven and bake until the center no longer jiggles when pan is shaken lightly.  Top will be golden brown.

Baked and beautiful.  Refrigerate or freeze.  I refrigerated overnight.

Using "foil handles" remove from pan.

Remove foil.

Put bars on a cutting board and cut with a sharp knife into squares.

Cut squares on diagonal if desired.

Store and serve at room temperature. 

So delicious with delightful texture.

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