Baking My Way: Rasberry-Filled White Chocolate Bar

I'll be honest, I really didn't like this one at all. It turned out pretty close to how it was supposed to (I put too much filling in) and I don't know what it is but I just didn't like the flavor. I thought I used a really good quality white chocolate but it still had that sort of weird taste that cheap white chocolate has.

I can't say I'll be trying this one again any time soon. (Note: This recipe doesn't work to substitute oil for the butter)

I rate this one a 1 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

INGREDIENTS 

1/2 cup butter

2 cups white vanilla chips or 2 (6-oz.) white chocolate baking bars, chopped

2 eggs

1/2 cup sugar

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon amaretto or almond extract

1/2 cup raspberry spreadable fruit or jam

1/4 cup sliced almonds, toasted

DIRECTIONS

• Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square (2-quart) glass baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips (or 1 chopped white chocolate baking bar). LET STAND; DO NOT STIR.
• Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white vanilla chip mixture. Add flour, salt and amaretto; mix at low speed just until combined. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.
• Bake at 325°F. for 15 to 20 minutes or until light golden brown.
• Meanwhile, stir remaining 1 cup white vanilla chips (or 1 chopped white chocolate baking bar) into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat.
• Remove pan from oven. Spread melted fruit evenly over warm base. Gently spoon teaspoonfuls of remaining batter over fruit. (Some fruit may show through batter.) Sprinkle with almonds.
• Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. Cut into bars.

Recipe Source

I've shared this recipe at:

Sister Sister Sunday