I'll be honest, I really didn't like this one at all. It turned out pretty close to how it was supposed to (I put too much filling in) and I don't know what it is but I just didn't like the flavor. I thought I used a really good quality white chocolate but it still had that sort of weird taste that cheap white chocolate has.
I can't say I'll be trying this one again any time soon. (Note: This recipe doesn't work to substitute oil for the butter)
I rate this one a 1 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")
- Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square (2-quart) glass baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips (or 1 chopped white chocolate baking bar). LET STAND; DO NOT STIR.
- Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white vanilla chip mixture. Add flour, salt and amaretto; mix at low speed just until combined. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.
- Bake at 325°F. for 15 to 20 minutes or until light golden brown.
- Meanwhile, stir remaining 1 cup white vanilla chips (or 1 chopped white chocolate baking bar) into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat.
- Remove pan from oven. Spread melted fruit evenly over warm base. Gently spoon teaspoonfuls of remaining batter over fruit. (Some fruit may show through batter.) Sprinkle with almonds.
- Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. Cut into bars.
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