A scrumptious blend of raspberry preserves,
white morsels and toasted almonds tops a rich, buttery cookie
crust to create an irresistible cookie bar. A finalist in the
2001 Nestlé Toll House "Share the Very Best"
recipe contest, this dessert was submitted by Juilee Decker of
Cleveland, Ohio.
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.
Nutritional Information Per Serving (1/16
of recipe): Calories: 260 Calories from Fat: 120 Total Fat: 13
g
Saturated Fat: 9 g Cholesterol: 45 mg Sodium: 135 mg Carbohydrates:
34 g Dietary Fiber: 0 g Sugars: 27 g Protein: 3 g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
