RazzMaTazz Bars

Ok, it’s pretty clear I like raspberry. Sometimes I use fresh raspberries, and sometimes it’s easier and more fun to just use good raspberry preserves. That’s what we’re going to do here with these traditional RazzMaTazz Bars, which are sweet and delicious!

Difficulty: easy
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Ingredients

9T butter
2 cups white chocolate chips, separated
2 eggs, brought to room temperature
½ cup sugar
1 cup flour
1 t vanilla
¼ t salt
1 cup raspberry preserves
½ cup sliced almonds

Directions

Butter and flour and 8” x 8” or a 9” x 9” pan and set it aside.

Put your butter in a small bowl and melt it in the microwave. Don’t let it boil if you can help it – just get it melted.

Take the butter out of the microwave and pour in half of the white chocolate chips (one cup worth). Don’t stir – just set aside.

Put the two eggs in a large bowl and beat until they foam up. Add in the sugar and beat again until it gets a nice yellow-y color, maybe 5 minutes.

Get the butter mixture you set aside, pour that in and stir (don’t use a mixer – you’re done with that) it into the egg mixture to combine. Note that the white chocolate chips will be partially melted but not completely, and that’s fine.

Next, take your flour, vanilla and salt, pour them into the mixture and stir again until will combined.

Get your prepared pan and pour about half of the mixture – if you’re going to err, err on the side of pouring in more than half, not less – into it. Set the other half aside for the moment.

Bake the pan at 350 for about 15 minutes, until it starts to get a very light golden brown around the edges. When it’s done, take it out and set it on a wire rack but don’t worry – you’re not done with it yet.

Spoon the raspberry preserves into a small bowl and microwave for 15 seconds. Take it out and stir it, then put it back in and microwave for another 15 seconds. This should make the preserves very spreadable which is good, because that’s exactly what you’re doing next.

Spread the preserves over the cooked base in your pan, making sure to get full coverage.

Get your remaining batter, add in the remaining 1 cup of white chocolate chips and stir them together. Take your batter and chips mixture and spoon it over the preserves again trying to get as much coverage as possible.

Take your sliced almonds and sprinkle them around the top and put the pan back in the oven for another 25 or so minutes, or until the edges are a nice golden brown.