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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. They freeze well and are always a hit, she relates. They're also good with seedless raspberry jam instead. Ingredients:
2 cups white baking chips, divided |
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
3/4 cup apricot jam |
1/2 cup sliced almonds |
Directions:
1. Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam.
3. Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half. Yield: 1-1/2 dozen.
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