| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco4 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 6 | Squares Baker's White Chocolate | |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 1 | c | Flour |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Vanilla |
| 2/3 | c | Raspberry or apricot jam |
| 1 | pk | Baker's white chipits; (225 g) |
| 1/3 | c | Sliced almonds |
INSTRUCTIONS
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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”