"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Razz-Ma-Tazz Bars Recipe

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This recipe for Razz-Ma-Tazz Bars, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
½ c. butter
2 c. white chocolate chips, divided
2 large eggs
½ c. sugar
1 c. all-purpose flour
1 tsp. salt
½ tsp. almond extract
½ jar (or more) seedless raspberry jam
¼ c. (or more) sliced almonds

Directions:
Directions:
Preheat oven to 325º. Grease a 9” square pan. In microwave, melt butter in a medium-sized microwave-safe bowl on high for 1 minute, and then stir. Add 1 cup of the white chocolate chips to the butter, and let stand (do not stir). In a separate bowl, beat the eggs until foamy. Add sugar to the eggs, and beat until lemon colored (approx. 5 minutes). Stir in the butter and chip mixture. Add flour, salt, almond extract; and mix on low until combined.

Spread 2/3 of the batter into prepared pan. Bake for 15 minutes (until light brown around edges—do not over cook). Heat jam in the microwave for 30 seconds, then stir and spread over crust.
Stir remaining chips into remaining batter and droop spoonfuls onto jam, then sprinkle with sliced almonds. Bake 25 more minutes. Let cool, cut into bars and serve.

 

 

 

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