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1/2 cup butter
1 package (12 ounces) white vanilla chips, divided
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon Amaretto or almond extract
1/2 cup strawberry jam
1/4 cup toasted almonds
Heat oven to 325 degrees. Grease and flour a 9-inch square pan. Melt butter in small pan over low heat. Remove from heat, add 1 cup of white vanilla chips. Let stand -- do not stir.
In large bowl, beat eggs until foamy, gradually add sugar, beating at high speed until lemon color. Stir in white vanilla chip mixture.
Lightly spoon flour into measuring cup; level off. Add flour, salt and Amaretto; mix at low speed just until combined. Spread half of batter (about one cup) in prepared pan. Set remaining batter aside. Bake at 325 degrees for 15 to 20 minutes until golden brown.
Add remaining vanilla chips to the remaining batter and stir, set aside.
Melt jam in saucepan over low heat. Spread jam over partially baked crust. Spoon rest of batter by teaspoons over jam. Sprinkle top with the toasted almonds. Bake at 325 degrees for 25 to 30 minutes or until toothpick comes out clean. Cool at least 1 hour before cutting.
1 package (12 ounces) white vanilla chips, divided
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon Amaretto or almond extract
1/2 cup strawberry jam
1/4 cup toasted almonds
Heat oven to 325 degrees. Grease and flour a 9-inch square pan. Melt butter in small pan over low heat. Remove from heat, add 1 cup of white vanilla chips. Let stand -- do not stir.
In large bowl, beat eggs until foamy, gradually add sugar, beating at high speed until lemon color. Stir in white vanilla chip mixture.
Lightly spoon flour into measuring cup; level off. Add flour, salt and Amaretto; mix at low speed just until combined. Spread half of batter (about one cup) in prepared pan. Set remaining batter aside. Bake at 325 degrees for 15 to 20 minutes until golden brown.
Add remaining vanilla chips to the remaining batter and stir, set aside.
Melt jam in saucepan over low heat. Spread jam over partially baked crust. Spoon rest of batter by teaspoons over jam. Sprinkle top with the toasted almonds. Bake at 325 degrees for 25 to 30 minutes or until toothpick comes out clean. Cool at least 1 hour before cutting.
