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White Chocolate Almond Coconut Raspberry Bars

Contributed By: Mary Ellen | See all of Mary Ellen's recipes
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Active Time:  25 Minutes
Total Time:  55 Minutes
This is an adaptation of an old family recipe from my friend's grandmother. It is also great just plain without any additions of extra nuts in the batter, chocolate, raspberry jam or coconut! Do put the almonds and sugar on top, though.
1 1/2 cups white sugar
3/4 cup real butter, melted
2 large eggs
1 1/2 tsp. pure almond extract
1 1/2 cups all purpose flour
1/2 tsp. salt
1 3/4 cups sliced almonds with skin, divided
1/3 cup seedless raspberry jam
1 cup white chocolate chips
1/2 cup sweeetened flaked coconut
2 Tbl. white sugar
1. Preheat oven to 350 degrees.

2. Prepare a 9 inch square baking pan by spraying with cooking spray with flour in it, OR lining pan with foil, then spraying with regular cooking spray.

3. In a large mixing bowl, stir the 1 1/2 cups of sugar into the melted butter.

4. Beat in eggs, one at a time, mixing well.

5. Add extract and blend.

6. Blend flour with salt, and stir into batter.

7. Stir 1 1/4 cups of the sliced almonds into the batter.

8. Divide batter in half, and press the first half into prepared pan.

9. Spread with the raspberry jam, then sprinkle with the white chocolate chips, pressing them in gently.

10. Into the second half of the batter, blend the coconut. Spread this mixture carefully over the chips (it helps to flour your hands), but don't make the dough too smooth- texture is a good thing!

11. Sprinkle the top with the remaining 1/2 cup of sliced almonds,pressing them in lightly, and sprinkle the top with the 2 tablespoons of additional sugar.

12. Bake in 350 degree oven for 30-35 minutes, or until set and lightly browned. Do NOT overbake!

13. Let cool at least 15-20 minutes until just warm before cutting and serving. The center should still be moist with the warm chocolate, but should not be runny.

Heavenly with vanilla ice cream drizzled with melted raspberry jam and sprinkled with toasted almonds.

Date Added: 01/18/2010
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