Berry Almond Bars

20 Reviews

Prep: 15 min
Cook: 55 min
Ready In: 1 hr 10 min

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

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Metric US

Original recipe yields 1 - 9x9 inch pan

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
324 cal
16%

Fat
16.1 g
25%

Carbs
38.7 g
12%

Based on a 2,000 calorie diet

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Reviews (20)

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Karen In CA

Dec. 21, 2006

"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 a thic..." See moreker bar. I did use more raspberry preserves than the recipe called for, and added about 1 cup of flaked coconut to the preserves. Next time I make them, and there will most definitely be a next time, I will spread the preserves to about 1/4 inch from the edge of the bottom crust. I spread them all the way to the edge this time, and it made getting them from the pan a little tricky. For such amazing flavor and texture, this recipe was amazingly quick and easy. Thank you for sharing it!"

YOUGOTTAEAT

May. 20, 2003

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

jennifer

Aug. 29, 2002

"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 are so ..." See moredelicious and easy to make. They are elegant - very pretty with the ribbon of jam in the middle. Nice for a simple snack or for a more formal occasion. Connie, thank you so much!!"

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