1/2 c. butter
2 c. (12 oz. pkg.) vanilla milk chips
2 eggs
1/2 c. sugar
1 c. flour
1/2 tsp. salt
1 tsp. amaretto liqueur or almond extract
1/2 c. raspberry spreadable fruit or jam
1/4 c. sliced almonds, toasted

Heat oven to 325 degrees. Grease and flour 9 inch square pan. Melt butter in small saucepan over low heat. Remove from heat. Add 1 CUP of the vanilla milk chips. Let stand; don't stir.

In large bowl, beat eggs until foamy. Gradually add sugar, beat at high speed until lemon-colored. Stir in vanilla chip mixture. Lightly spoon flour into cup; level off. Add flour, salt, and amaretto; mix at low speed until combined. Spread 1/2 of batter (about 1 cup) into pan. Bake at 325 degrees for 15 to 20 minutes until light brown.

Stir remaining 1 cup vanilla chips into remaining 1/2 of batter; set aside.

Melt spreadable fruit-jam in small pan over low heat. Spread evenly over warm, baked crust.

Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some jam may show through batter). Sprinkle with toasted almonds.

Bake at 325 degrees an additional 25 to 35 minutes or until toothpick inserted comes out clean. Cool completely. Cut into bars. 16 to 24 bars. To toast almonds, spread on cookie sheet; toast at 325 degrees for 6 to 10 minutes, stirring occasionally. Elegant additional to a mixed-bar tray! Servings: 16 to 24 bars.