Ingredients1 h servings
- In a saucepan, melt butter over low heat. Remove from heat and add 1 cup chips. Let stand, without stirring, to soften chips. In a mixing bowl, beat eggs until foamy. Add sugar; beat until thickened and lemon colored. Beat in chip mixture and extract. Combine flour and salt; gradually add to creamed mixture.
- Spread half of the batter into a greased 9-in. square baking pan. Bake at 325 degrees F for 17-20 minutes or until golden brown. Spread raspberry jam over warm crust. Stir remaining vanilla chips into the remaining batter. Spoon over raspberry layer. Sprinkle with almonds. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack before cutting.
ReviewsRead all reviews 6
this recipe is amazing! a little on the sweet side so i only used about 3/4 of a bag of the chips and i would recommend either making a little bit more batter or using a smaller baking dish, lik...
This is my husband's favorite cookie ever. I used my homemade jam with the seeds.
These are amazing! I brought some to work and people literally made themselves sick by eating 10 of them in a row! I dust mine with powdered sugar before cutting.
This turned out exactly as I imagined it would! Used homemade raspberry freezer jam. Very rich. I made the pieces much smaller than called for, as I intend them as part of a cookie exchange. Goo...
I accidentally bought jelly for this instead of jam/preserves... I think it would have been better with jam.