MAKES 36 • PREP: ABOUT 15 MIN • BAKE: 50 TO 55 MIN
1 stick (½ cup) unsalted butter
1¾ cups white chocolate chips (morsels)
2 large eggs
½ cup granulated sugar
1 tsp almond extract
1½ cups all-purpose flour
1 cup strawberry preserves or jam (see Tip)
cup sliced natural almonds
1 Heat oven to 350°F. Line a 9-in.-square pan with foil, letting it extend 2 in. above pan on opposite sides. Coat with cooking spray.
2 Melt butter and 1½ cups white chocolate chips in a medium saucepan over low heat (mixture may look curdled).
3 Beat eggs and sugar in a large bowl with mixer on medium-high speed until lemon colored. Stir in white chocolate mixture and extract until combined, then the flour just until blended. Remove and reserve ½ cup batter. Spread remaining batter in prepared pan.
4 Bake 20 minutes or until light golden. Gently spread preserves evenly over crust. Spoon dollops of reserved batter over top; sprinkle with almonds.
5 Bake 30 to 35 minutes until lightly browned. Cool in pan on a wire rack.
6 Lift by foil ends to a cutting board. Melt remaining ¼ cup white chocolate chips as pkg directs. Scrape into a small, sturdy plastic ziptop bag. Snip off tip of a corner and drizzle top with back-and-forth lines. Let set. Cut in 36 squares; remove from foil.
PER BAR: 130 cal, 2 g pro, 17 g car, 0 g fiber, 6 g fat (3 g sat fat), 20 mg chol, 31 mg sod
Storage tip: Refrigerate airtight up to 1 week, or freeze up to 1 month.
Tip: Raspberry preserves or jam can be substituted.
