A finalist in the 2001 Nestlé Toll
House "Share the Very Best" recipe contest, this dessert
was submitted by Juilee Decker of Cleveland, Ohio. A scrumptious
blend of raspberry preserves, white morsels and toasted almonds
tops a rich, buttery cookie crust to create an irresistible cookie
bar.
Razz-Ma-Tazz
Bars
- 1/2 cup butter or margarine
1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE®
Premier White Morsels - divided use
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds
- Preheat oven to 325°F
(160°C). Grease and sugar 9-inch-square baking pan.
- Melt butter in medium,
microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
Add 1 cup morsels; let stand. Do not stir.
- Beat eggs in large mixer
bowl until foamy. Add sugar; beat until light lemon colored,
about 5 minutes. Stir in morsel-butter mixture. Add flour, salt
and almond extract; mix at low speed until combined. Spread 2/3
of batter into prepared pan.
- Bake for 15 to 17 minutes
or until light golden brown around edges. Remove from oven to
wire rack.
- Heat jam in small, microwave-safe
bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over
warm crust. Stir remaining morsels into remaining batter. Drop
spoonfuls of batter over jam. Sprinkle with almonds.
- Bake for 25 to 30 minutes
or until edges are browned. Cool completely in pan on wire rack.
Cut into bars.
Makes 16 bars.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
