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Raspberry Almond Bars
Laura

Raspberry Almond Bars

These irresistible Raspberry Almond Bars feature a buttery cookie crust, sweet raspberry preserves, creamy vanilla chips, and crunchy sliced almonds. Perfect dessert bars for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 12 oz vanilla chips divided
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup seedless raspberry preserves or jam
  • 1/4 cup sliced almonds

Equipment

  • 9x9 inch baking pan
  • Small saucepan
  • electric mixer
  • Wooden spoon
  • Mixing bowls

Method
 

  1. Melt butter in a small saucepan over low heat. Remove from heat and cool for 7-10 minutes.
  2. Add 1 cup vanilla chips to cooled butter. Do not stir. Let chips soften in butter.
  3. Beat eggs with electric mixer until frothy. Add sugar and almond extract, beat until combined.
  4. Pour vanilla chip mixture into egg mixture. In separate bowl, whisk flour and salt, then add to wet ingredients. Stir gently until just combined.
  5. Spread half the batter into greased 9x9 inch pan. Bake at 325°F for 15-20 minutes until set and lightly golden.
  6. Warm raspberry preserves in small saucepan over low heat until spreadable. Spread over baked crust, leaving 1/8 inch border.
  7. Stir remaining vanilla chips into remaining batter. Drop by teaspoonfuls over preserve layer. Sprinkle with sliced almonds.
  8. Bake 30-35 minutes more until toothpick inserted near center comes out clean. Cool completely before cutting into bars.

Notes

  • Let melted butter cool adequately before adding vanilla chips to prevent them from melting completely.
  • Use unbleached flour for more tender texture.
  • Don't overmix batter once flour is added.
  • Cool bars completely before cutting for clean edges.
  • Store at room temperature in airtight container for up to 5 days.