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, nestlé toll house premier white morsels and toasted almonds tops a rich, buttery cookie crust to create an irresistible cookie bar. |
amazing arazza-ma-tazz bars |
1/2 cup butter or margarine |
1 (12-ounce) package or 2 cups nestlÉ® toll house® premier white morsels, divided |
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. grease and sugar 9-inch-square baking pan. |
melt butter in medium, microwave-safe bowl on high (100%) power for 1 (or less) 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. |