Wednesday, September 3, 2014

Raspberry Almond Bars


Faceless recipes. It can become an addiction you know! I've seen it happen. What's a faceless recipe you ask? Well, in Allrecipes world, it's a recipe on their site that doesn't have a photo of the recipe. They even have an entire hub of JUST faceless recipes . . . lonely recipes just dying to have someone make it and post a picture of it. Some of my AR friends are obsessed with making faceless recipes. It sounds crazy, but it's actually quite fun! 




I have to admit, I love the challenge of finding a great faceless recipe and being the first one to give it a face. It's especially fun when the recipe ends up being a gem, like this one. It had almost 20 reviews dating all the way back to 2002, and a strong 4-1/2 star rating, but no picture. There's a reason why some faceless recipes remain faceless, but I don't understand why this one was. 


After reading through the recipe, I recalled that I had an open jar of this Premium Raspberry Fruit Spread in the refrigerator that needed to be used up. I found this at Aldi, and it's really good. You could use any kind of jam really - I just chose this to use it up!


These bars are very easy to throw together and bake up beautifully. Here's what they look like when they come out of the oven. Now onto the recipe . . .


Raspberry Almond Bars
from Kim's Cooking Now!

Ingredients:

  • 6 tablespoons of butter
  • 12 oz. package of premium white chocolate morsels (divided)
  • 2 large eggs
  • 1/3 cup of sugar
  • 1 teaspoon of almond extract
  • 1 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 3/4 cup of premium raspberry fruit spread (or raspberry jam)
  • 1/4 cup of sliced almonds
Instructions:
  1. Preheat oven to 325 degrees. Spray an 8" x 8" glass baking dish with non-stick cooking spray and set aside.
  2. Place the butter in a microwave safe bowl and microwave on 50% power until the butter has been melted.  Add 1/2 of the package of white chocolate morsels to the melted butter and heat in the microwave on high for an additional 30 seconds. Remove bowl from microwave, stir and set aside.
  3. In a large bowl, beat the eggs with the sugar and almond extract until combined. Add the butter/chocolate mixture and mix well. Add the flour and salt and mix until just combined.
  4. Spread half of the batter into the prepared pan and bake for 20 minutes, or until golden brown. While the bottom crust is baking, place the raspberry fruit spread in a small microwave safe bowl and microwave on high for 1 minute, to make it easier to spread over the crust. When the crust is done baking, pour the raspberry fruit spread over the crust and spread evenly to cover the entire bottom crust.
  5. Stir the remaining 1/2 bag of white chocolate morsels into the remaining batter. Drop by spoonfuls on top of the fruit layer, covering all of the fruit layer. Sprinkle with the sliced almonds and return to the oven, baking an additional 30 minutes.
  6. Remove from oven and cool completely before cutting into bars. Placing the pan in the refrigerator for a bit will assist in making nicely cut bars.


The raspberry, almond and white chocolate flavors just go so well together. If I had to describe these, I would say sweet, buttery, moist and decadent. These would be a  nice dessert bar for a special occasion like a bridal or baby shower. They truly are delicious!

Buon Appetito!

10 comments:

  1. These look so good. Not a huge fan of raspberry, so I'd have to use another spread, but I bet anything would be good!

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    1. I agree - any berry jam or spread would be great with these. I just LOVE raspberry!

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  2. I would LOVE these, especially with raspberry jam as it's truly one of my favorites (if not #1)! Such a great recipe and now it doesn't have to be faceless anymore! :)

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    1. After the first bite, I was in heaven, and knew I had to put them on my blog! Raspberry is my favorite too! Another thing we have in common Christina! ;)

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  3. Thank you for posting! I will be making these VERY soon!

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    1. Let me know how you like them Debbi! :)

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  4. I love raspberry anything! I intended to save the recipe when you posted your beautiful photo, but got side tracked. I have saved it now. Thanks!

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  5. I hope you love it as much as I do BSM! It's my new favorite bar recipe!

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  6. You know I just happen to have some white chocolate morsels in my freezer, and I need a dessert for a shower this weekend. I'm glad I stumbled upon your blog, Kim. This sounds perfect.

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    1. Sherri - I'm so glad you found my blog too! Let me know how you like them!

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