1/2 c. butter
2 c. vanilla milk chips
2 eggs
1/2 c. sugar
1 c. flour
1/2 tsp. salt
1 tsp. almond extract
1/2 c. raspberry jam
1/4 c. sliced almonds, toasted

Heat oven to 325 degrees. Grease and flour 8" or 9" square baking pan. Melt butter in small saucepan over low heat. Remove from heat. Add 1 cup vanilla chips. Let stand, do not stir.

In large bowl, beat eggs until foamy. Gradually add sugar beating at high speed until lemon colored. Stir in vanilla milk chip mixture. Add dry ingredients and extract. Stir at low speed until just combined. Spread 1/2 batter into dish. Bake 15 to 20 minutes until golden brown. Stir remaining 1 cup vanilla chips into remaining batter. Set aside.

Melt jam in small saucepan over low heat. Spread evenly over warm partially baked crust. Gently spoon teaspoons of remaining batter over fruit spread. (Some fruit spread may show through batter.) Sprinkle with almonds. Bake at 325 degrees an additional 25 to 35 minutes or until toothpick comes out clean. Cool completely. Cut into bars.