Berry Almond Bars

Berry Almond Bars


"Delicious bar cookie that uses white or vanilla chips in the batter. You can use any flavor of berry jam you'd like."


1 h 10 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
  2. In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
  4. Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
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  1. 23 Ratings


Wow - this recipe deserves more than five stars. It's amazing - rich and decadent. I doubled the recipe and baked it in a 10 x 15 jelly roll pan. Next time I think I'll use a 9 x 13 pan and get ...

very rich and decadent! Doubled the recipe and baked in a 10X15. Used seedless red raspberry jam. Thanks Connie!

I went to a catered party and they served these almond bars that everyone was raving about. I came home and searched by ingredient on the site and found this recipe. This is it!! These bars a...

I made this recipe 3 times in 3 weeks each time to rave reviews and pleas for the recipe. I doubled each batch and baked on a cookie sheet. The first time I made them, I followed the recipe to...

This is the same recipe as "Almond Raspberry Diamonds" on this site. Either way, the recipe is fantastic. I have made it no less than four times in the past three weeks for various holiday eve...

i thought these were great and so did the friends i made them for... which was most important:). they were so moist, yummy and easy. i didn't get any complaints, but personally i would cut the...

These turned out very moist and delicious. I added some extra flour. I will add more preserves next time. I used an 8x8 pan which made the bars thicker and more cake-like.

Wow were these buttery and way too sweet - and this coming from someone who previously thought there was no such thing as "too sweet". I might try again and decrease the amount of butter and ch...

Sorry, I didn't think these were good at all. Because I didn't have time to make something else, I had to serve them to my book club and I was a little embarrassed and did not receive one commen...