"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Filled White Chocolate Bars - Second Place Winner-Best Bar 2006 Recipe

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This recipe for Raspberry Filled White Chocolate Bars - Second Place Winner-Best Bar 2006, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Heath
Added: Tuesday, July 15, 2008


1/2 c margarine or butter, 1 12-oz. package vanilla milk chips or
6-oz. packages white baking bars, chopped, 2 eggs, 1/2 c sugar,
1 cup all-purpose flour, 1/2 tsp slat, 1 tsp amaretto or almond
extract, 1/2 c raspberry spreadable fruit or jam, 1/4 c sliced
almonds, toasted

Preheat oven to 325
Grease and flour an 8 in. square baking dish. Melt
margarine or butter in small saucepan over low heat.
Remove from heat and add 1 c vanilla milk chips. Let stand -
do not stir
In large bowl, beat eggs until foamy. Gradually add sugar,
beating at high speed until lemon colored. Stir in vanilla milk
chip mixture. Add flour, salt and amaretto. Mix at low speed
until just combined. Spread half of batter in greased and
floured pan. Bake for 15-20 minutes or until light golden
brown. Stir remaining 1 c vanilla milk chips into remaining
half of batter. set aside. Melt spreadable fruit in small
saucepan over low heat. Spread evenly over warm, partially
baked crust. Gently spoon teaspoonfuls of remaining batter
over fruit. Some fruit will show through batter. Sprinkle with
almonds. Return to oven and bake an additional 25-35
minutes or until toothpick inserted in center comes out clean.
Cool completely. Cut into bars.




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