White chocolate raspberry triangles

1 servings

Ingredients

Quantity Ingredient
½ cup Butter
6 Squares Baker's White Chocolate
2 Eggs
½ cup Sugar
1 cup Flour
¼ teaspoon Salt
1½ teaspoon Vanilla
⅔ cup Raspberry or apricot jam
1 pack Baker's white chipits; (225 g)
⅓ cup Sliced almonds

Directions

Melt butter. Add chopped white chocolate squares and set aside. Beat eggs with sugar until thick and lemon coloured. Stir in white chocolate-butter mixture until smooth. Add to egg mixture with vanilla, salt and flour. Mix well. Spread half the batter into a greased 9" square pan. Bake at 350F for 25 minutes, or until golden brown. Cool for 5 minutes. Spread jam evenly over the base. Stir white chocolate chips into remaining batter. Drop by spoonfuls evenly over the jam. Sprinkle with almonds. Bake 30-40 minutes longer or till set. Cool completely before cutting. This makes 32 triangles and is excellent to freeze.

Recipe by: Sheila Rast

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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