½ c butter
1 pkg vanilla or white chips, divided
½ c sugar
1 tsp almond extract
1 c flour
½ tsp salt
½ c seedless raspberry jam
¼ c almonds, sliced
Preheat oven to 325. In a saucepan, melt butter. Remove from heat; add 1 cup of the white chips, and do not stir. In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of the batter into a greased 9-inch square baking pan.
Bake at 325 for 15 to 20 minutes, or until golden brown.
In small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds. Bake 30 to 35 minutes longer, or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.