Sunday, December 29, 2013

Raspberry Jam White Chocolate Almond Bars

It's a ridiculously long name for these bar cookies but when you taste them, they will Knock. Your. Socks. Off.  These are my favorite holiday cookie and one of my favorite Things To Do with a Jar of Jam.

This year Lily wanted them for her birthday cake.   Her birthday [which was on the 23rd] is the official kick-off of our holidays.  Our holiday baking starts that day and goes through New Year's Day, which is why I'm posting so many recipes lately.  

I hope you can find a moment to make even a half batch of these.   You'll love them. 

I used some of my own black raspberry jam for these.   You could substitute out a different kind if you like.   I was thinking about how good it would be with cherry jam.  Or apricot jam.  Or a chunky apple jam.   Mmmmm.  [Or marmalade...?]

Raspberry Jam White Chocolate Almond Bars

1 1/2 cups sugar
1 1/2 cups butter
1 tsp salt
2 tsp vanilla
4 cups flour
2 eggs
1 pint red or black raspberry jam [Or cherry jam, or apricot, or chunky apple jam.]
1 cup white chocolate chips [vanilla chips]
4 oz slivered almonds

Preheat oven to 350.

Combine sugar, butter, salt and vanilla.  Cream together.   Add flour one cup at a time and beat until crumbly.   Remove 1 cup of this mixture and set aside.   Add eggs, one at a time to the rest of the mixture and beat well into a dough.   Press the dough evenly into a 13 x 9 pan.   Bake for 25 minutes or until lightly browned.   Remove from oven.

Spread jam evenly over hot crust.  Sprinkle white chocolate chips evenly over the jam.  Sprinkle the almonds evenly on top.    Evenly crumble the rest of the crust mix that you had set aside on top of everything.   Return to oven and bake for another 25 minutes until lightly golden.  Cool completely, then cut into bars. 

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