White chocolate raspberry triangles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 6 | Squares Baker's White Chocolate | |
| 2 | Eggs | |
| ½ | cup | Sugar |
| 1 | cup | Flour |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Vanilla |
| ⅔ | cup | Raspberry or apricot jam |
| 1 | pack | Baker's white chipits; (225 g) |
| ⅓ | cup | Sliced almonds |
Directions
Melt butter. Add chopped white chocolate squares and set aside. Beat eggs with sugar until thick and lemon coloured. Stir in white chocolate-butter mixture until smooth. Add to egg mixture with vanilla, salt and flour. Mix well. Spread half the batter into a greased 9" square pan. Bake at 350F for 25 minutes, or until golden brown. Cool for 5 minutes. Spread jam evenly over the base. Stir white chocolate chips into remaining batter. Drop by spoonfuls evenly over the jam. Sprinkle with almonds. Bake 30-40 minutes longer or till set. Cool completely before cutting. This makes 32 triangles and is excellent to freeze.
Recipe by: Sheila Rast
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.