White chocolate chips and almond flavour this decadently delicious traybake. For the middle layer, use any flavour of berry jam you'd like - raspberry, blackberry, strawberry or even cherry.
This was super good. I made a mistake and added all the white chocolate to the cake batter so I just added some more to the topping😊. I also didn’t have raspberry jam so I used blackcurrant and mixed in some frozen raspberries. . It was gorgeous, moist and caramelised a little on the crusts. Super good, will make again! - 13 May 2018
Easy to make and very yummy. I decided to double the ingredients and make a whole trayful. As it turned out, I needed rather more dough for that, and I ended up using all I'd made for the bottom layer and then quickly whipping up another batch for the top. If you want to make a trayful (35 - 40 pieces, depending on size), triple the ingredients, and you'll be fine. - 18 Feb 2018
Wow - this recipe deserves more than five stars. It's amazing - rich and decadent. I doubled the recipe and baked it in a 10 x 15 jelly roll pan. Next time I think I'll use a 9 x 13 pan and get a thicker bar. I did use more raspberry preserves than the recipe called for, and added about 1 cup of flaked coconut to the preserves. Next time I make them, and there will most definitely be a next time, I will spread the preserves to about 1/4 inch from the edge of the bottom crust. I spread them all the way to the edge this time, and it made getting them from the pan a little tricky. For such amazing flavor and texture, this recipe was amazingly quick and easy. Thank you for sharing it! - 21 Dec 2006 (Review from Allrecipes US | Canada)