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.
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)
very rich and decadent! Doubled the recipe and baked in a 10X15. Used seedless red raspberry jam. Thanks Connie! - 20 May 2003 (Review from Allrecipes US | Canada)
I went to a catered party and they served these almond bars that everyone was raving about. I came home and searched by ingredient on the site and found this recipe. This is it!! These bars are so delicious and easy to make. They are elegant - very pretty with the ribbon of jam in the middle. Nice for a simple snack or for a more formal occasion. Connie, thank you so much!! - 13 Jun 2002 (Review from Allrecipes US | Canada)