Tis the season for festive baking and this is one of our favorite recipes from our newest recipe book The Tea Table.
1 12-ounce package white chocolate chips
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup raspberry jam
Melt butter in a small saucepan over lower heat. Remove from heat and add 1 cup of the white chocolate chips. Do not stir, but allow to stand.
Spread about 1 cup of batter into pan. Bake for 15 to 20 minutes or until light golden brown. Stir remaining 1 cup chips into remaining half of batter. Set aside.
Melt the jam in a small saucepan over low heat. Spread evenly over warm, partially baked crust. Spoon teaspoonfuls of remaining batter over jam and ease together to create top layer. It is okay if some jam shows through.
Return to oven and bake an additional 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into bars. Dust with powdered sugar.
Makes about 2 dozen bars.
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