Serves: 5
Total Calories: 741
Yield: 9 1/2 dozen

1 cup butter
4 cups vanilla chips, divided
4 eggs
1 cup sugar
2 cups flour
1 teaspoon salt
2 teaspoons almond extract
1 cup seedless raspberry fruit spread or preserves
1/2 cup sliced almonds

Melt butter in a small saucepan over low heat. Remove from heat and add 2 cups of the vanilla chips. Let stand—do not stir.

In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in vanilla chip mixture. Add flour, salt, and almond extract and mix on low speed until just combined. Spread 1/2 of the batter in a greased and floured 9x13-inch pan. Bake at 325° for 15-20 minutes, or until golden brown.

Stir remaining 2 cups of vanilla chips into remaining batter and set aside. Melt raspberry jam in a saucepan and spread evenly over cooked batter. Gently spoon remaining batter over fruit. (Some fruit may show through.) Sprinkle with almonds. Bake at 325° an additional 30-35 minutes. Test for doneness. Let cool completely and cut into 1x1-inch squares.

Nutritional Facts:

Serves: 5
Total Calories: 741
Calories from Fat: 401

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