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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Theres are yummy! Sugar-free raspberry perserves work wonderfully in these! Ingredients:
1 cup butter |
4 cups vanilla chips |
4 eggs |
1 cup sugar |
1 cup flour |
1 teaspoon salt |
2 teaspoons almond extract |
1 cup seedless raspberry preserves |
1/2 cup sliced almonds |
Directions:
1. Melt butter over low heat and add 2 cups vanilla chips. Let stand - DO NOT STIR.
2. In large bowl, beat eggs until foamy. Gradually add sugar, beating until lemon colored. Stir in chips/butter mixture. Add flour, salt, almond extract. Mix to just combine.
3. Spread 1/2 of the batter into prepared 9X13 pan. Bake at 325 degrees for.
4. 15-20 minutes until golden.
5. Stir remaining 2 cups vanilla chips into remaining batter.
6. Melt raspberry jam and spread even over crust. Carefully spoon remaining batter over jam. Sprinkle with almonds. Bake an additional 30-35 minutes.
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