Another one of Mom’s mouthwatering desserts with a delicious gingersnap crumb crust. Serve naturally with vanilla ice cream!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 1 – 9×9 inch pan |
Ingredients
- ½ cup butter
- 1 cup vanilla baking chips
- 2 eggs
- ½ cup white sugar
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup any flavor of berry jam
- 1 cup vanilla baking chips
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
- In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
- Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 189 mg |
| Sugars | 11 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I think the recipe for cherry bars is much better. For me way to much salt and not enough batter for a 9 x9 pan would be better with a 1/2 tsp or so of baking soda.
Heavenly! I have a major sweet tooth, and these hit the spot. I used a premium raspberry fruit spread (3/4 cup – to finish off a jar that I had opened in the fridge). Raspberry goes so well with white chocolate and almond – I think it is the best choice for these. I will probably cut back slightly on the sugar next time, even though they are delicious as is.
These turned out very moist and delicious. I added some extra flour. I will add more preserves next time. I used an 8×8 pan which made the bars thicker and more cake-like.
Sorry, I didn’t think these were good at all. Because I didn’t have time to make something else, I had to serve them to my book club and I was a little embarrassed and did not receive one comment on them. My husband thought they were ok but I thought they were WAY too sweet with very little raspberry flavor.
I made this to take to my family’s easter dinner and everyone LOVED it. I used boysenberry jam and it went very well with the white chocolate.
Wow were these buttery and way too sweet – and this coming from someone who previously thought there was no such thing as “too sweet”. I might try again and decrease the amount of butter and chips.
This is the same recipe as “Almond Raspberry Diamonds” on this site. Either way, the recipe is fantastic. I have made it no less than four times in the past three weeks for various holiday events. I always double the recipe. I pretty much make it as-is written, with just a touch more flour (just enough that my batter is nice and thick). I’ve found that this reduces any chance for “butter fingers” when you’re eating them. Also be sure that when your baking the bottom crust layer, you get it good and golden brown…..this prevents a the jam and top layer from turning the middle of the bars too gooey. Funny that with all the white choclolate, there is no white chocolate taste…..unlike other reviewers, I would not make this with other kinds of chocolate.
Oh wow, these are just a little slice of heaven! It’s buttery and rich and just amazing! The almond and white chocolate go perfectly together. Thanks for a fantastic recipe!
This is literally one of the best things I’ve ever eaten. Great warm with ice cream. Cut the butter just a little bit.
Made these along with 3 other bar cookies for my Nephew’s graduation party. Everyone was raving! Asking who made them, what was in them, and could they have the recipe. Bless You Connie for sharing this with us!!!
I made this recipe 3 times in 3 weeks each time to rave reviews and pleas for the recipe. I doubled each batch and baked on a cookie sheet. The first time I made them, I followed the recipe to a t- I learned quickly, like other reviewers that increasing the jam creates a lucious and moist bar. Thanks so much!
MMMmmmm. While making, I really thought it needed more jam, but it turned out to taste just right. Delicious!
These bars are delicious. I used apricot jam instead of a berry jam, and they were wonderful.
This is the second year I have made these delicious treats, my oldest son loves them. He asked if I would be making them… Added 3/4 cup raspberry jam for more flavor. Will try with semi-sweet chocolate chips for a different flavor.
Wow – this recipe deserves more than five stars. It’s amazing – rich and decadent. I doubled the recipe and baked it in a 10 x 15 jelly roll pan. Next time I think I’ll use a 9 x 13 pan and get a thicker bar. I did use more raspberry preserves than the recipe called for, and added about 1 cup of flaked coconut to the preserves. Next time I make them, and there will most definitely be a next time, I will spread the preserves to about 1/4 inch from the edge of the bottom crust. I spread them all the way to the edge this time, and it made getting them from the pan a little tricky. For such amazing flavor and texture, this recipe was amazingly quick and easy. Thank you for sharing it!
I used 2/3 cup vanilla chips instead of 1 cup in both places they were called for and these turned out great! I agree with others that a little extra jam would be good, but not necessary. They are fun to make, delicious, and don’t take much time! So far everyone who’s tried one has raved about it. They make a festive Christmas cookie too!
i thought these were great and so did the friends i made them for… which was most important:). they were so moist, yummy and easy. i didn’t get any complaints, but personally i would cut the sugar to 1/4c. the white choco gives a lot of sweetness. i would also bump up the jam to 3/4c. i would have liked a little more jam. i used raspberry jam. next time i will try lemon curd or lemon bar filling in place of the jam because i think lemon would taste amazing with white choco base.
Excellent recipe!! I made it wrong and they still turned out delicious, I can only imagine how spectacular they would be if I made them correctly. I plan on making them again real soon. Yummy!!
Very good. I think in the future, I will add a bit more jam (I used raspberry).
Made this two days in a row for two different functions. It was incredible!! People couldn’t stop eating it. I used Marionberry preserves. Made one batch with almonds and one without. Great either way. Thanks for sharing!!! It will be a new regular for potlucks from now on.
very rich and decadent! Doubled the recipe and baked in a 10X15. Used seedless red raspberry jam. Thanks Connie!