1 cup butter
4 cups vanilla flavored or white chocolate chips, divided use
4 large eggs
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons almond extract
1 cup raspberry jam
1/2 cup almond, sliced
Preheat oven to 325*F.
Melt butter in a saucepan over low heat. Remove and add 2 cups vanilla chips; set aside, do not stir. Beat eggs until foamy in a mixer bowl. Gradually add sugar, beating at high speed until well mixed and lemon-colored. Stir in the vanilla chip/butter mixture. Add flour, salt, and almond extract; mix on low speed until just combined.
Spread half the batter in a greased and floured 13 x 9-inch baking pan. Bake for 15 to 20 minutes, or until golden brown.
Stir 2 cups vanilla chips into the remaining batter; set aside. Melt raspberry jam in a saucepan then spread evenly over the cooked batter. Spoon the remaining batter over the fruit then sprinkle with 1/2 cup sliced almonds. Bake 30 to 35 minutes more, or until lightly browned.
Makes 24 bars.