2 cups (500 mL) white chocolate chips, divided
½ cup (125 mL) butter
2 eggs
½ cup (125 mL) sugar
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) lemon extract
¾ cup (50 mL) raspberry jam
⅓ cup (75 mL) slivered almonds
Preheat oven to 325°F (160°C). Grease an 8 x 8 inch (20 x 20 cm) baking pan and set aside. In a small saucepan, over low heat, melt 1 cup (250 mL) white chocolate chips with butter, stirring until melted and smooth. In a small bowl, beat eggs and sugar until thick and light, about five minutes. Stir in melted chocolate, flour and lemon extract and mix until blended. Spread half of the batter into the prepared pan. Bake 20 to 25 minutes or until lightly golden. Cool for five minutes Spread jam on top. Stir the rest of the white chocolate chips into remaining batter and drop small spoonfuls of batter evenly over the jam. Gently spread out the batter and sprinkle with the almonds. Bake for 40 minutes, cool and cut into squares.
Makes 24 squares
Nutrients per serving:
Calories: 176.6
Carbohydrates: 19.4 g
Fat: 10.2 g
Protein: 2.4 g
Sodium: 50.3 mg
Fibre: 0.3 g
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