Ingredients

The following ingredients have 9 Servings
  • 1/2 cup unsalted butter
  • 12 oz. pkg. Nestle’s Tollhouse premiere vanilla chips (divided use)
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tsp. almond extract
  • 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/2 tsp. salt
  • 1/2 cup Smucker’s seedless raspberry jam or red raspberry preserves
  • 1/4 cup sliced almonds

Instruction

  • For a 9x9" baking dish: In a saucepan, melt butter.
  • Remove from the heat; cool for about 5-7 minutes.
  • Add 1 cup chips but DO NOT stir.
  • In a small mixing bowl, beat eggs until foamy; add sugar and almond extract.
  • Add chip mixture to bowl with eggs.
  • Combine flour and salt; add to egg mixture just until combined. (I use a wooden spoon).
  • Spread half of the batter into a greased 9-inch square baking pan.
  • Bake at 325° for 15-20 minutes or until golden brown.
  • (Mine took 30 minutes before it was set up enough as I was doubling the recipe).
  • In a small saucepan over low heat, melt jam; spread over warm crust.
  • Spread jam leaving about 1/8” edge so jam does not adhere to side edge of pan.
  • Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
  • Sprinkle with almonds.
  • Bake for 30-35 minutes longer or until a toothpick inserted near the center comes out clean. (Mine took 40-45 minutes for a double batch).
  • Cool on a wire rack.
  • Cut into bars.