1/2 c. butter
2 (6 oz.) pkg. white chocolate baking bars, chopped
2 eggs
1/2 c. sugar
1 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
3/4 c. raspberry spreadable fruit
1/2 c. sliced almonds, toasted

Grease and flour 9-inch baking pan. Heat oven to 325°F. Melt butter in saucepan over low heat. Remove from heat and add 1 cup chopped white chocolate. Do not stir. Set aside and let it stand.

In large bowl of electric mixer, beat eggs until foamy. Gradually add sugar, beat at high speed until lemon-colored. Stir in chocolate-milk mixture. Add flour, salt and almond extract. Mix at low speed until just combined. Spread a scant cup batter in prepared pan.

Bake 15 minutes. Stir remaining chocolate chips into remaining batter; set aside. Melt spreadable fruit on low heat. Spread evenly over partially baked crust. Spoon remaining batter over fruit spread, using a teaspoon. Sprinkle with toasted almonds.

Bake an additional 25 to 35 minutes. Cool completely.

Yield: 16 to 20 bars.