VeryBestBaking.com | Razz-Ma-Tazz Bars

Razz-Ma-Tazz Bars

Level: Intermediate

Rating:

Prep Time: 20 min

Cook Time: 1 hrs 10 min

Cooling Time:

Yields: 16 bars

A finalist in the Nestlé Toll House "Share the Very Best" recipe contest, this dessert was submitted by Juilee Decker of Cleveland, Ohio. A scrumptious blend of raspberry preserves, Nestlé Toll House Premier White Morsels and toasted almonds tops a rich, buttery cookie crust to create these irresistible Razz-Ma-Tazz cookie bars.

Ingredients

1/2 cup (1 stick) butter or margarine
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Recipe Reviews

Dazzling Treats

by K. KATHERINE , PIPERSVILLE, PA on Jun. 2010

I've been making and sharing these delightful treats for several years now. They are ALWAYS a winner. Someone will taste them and quickly spread the word that they are the best sweets they have ever eaten and before you know it they are gone! I prep my pan by lining it with foil first, this makes it a cinch to remove without struggling at the corners.

Not just for special occasions...

by P. P , PA on Apr. 2010

I made this recipe on a Saturday afternoon because I had a taste for something different...something sweet. It was easy to follow the directions and the bars came out so tender and tasted so good! My husband liked them so much that he tried them hot and then he tried them cold the next day with his coffee. He absolutely loved them!

Not your average cookie

by A. Anne , Shelbyville, TN on Feb. 2010

I bake cookies all the time (for the football team, friends, family and even a caterer). They are my favorite thing to bake. These are not your average cookie. Make them smaller, because they are sweet, but by all means, bake them!!

Wow these are wonderful

by B. Betty , Hurley, NY on Feb. 2010

Last year I baked these for a cookies exchange party and they were a huge sucess. This is a keeper.

WONDERFUL!

by D. Dale , Lancaster, SC on Feb. 2010

Great taste! Easy! Fast! Just plain wonderful!

Yum!

by T. Terri , Shoreline, WA on Jan. 2010

We love these!

Really Rich

by S. Sonya , Richardson, TX on May. 2009

I'd say these are good but they are incredibly RICH and SWEET. If I make them again, (and they're easy enough to want to), I might try to cut some of the sugar or white choc or butter to tone down the sugar shock!

RazMaTazz Yum!

by V. Virginia , Clovis, CA on Apr. 2009

My husband and son-in-law kept sneaking into the kitchen and eating these bars before Easter dinner. They are moist, delicious, and full of yummy chocolate, almond, and raspberry flavor. They are a new family favorite.

Great Recipe over 5 Years

by E. Elizabeth , Port Charlotte , Florida on Mar. 2009

I first tried this recipe five years ago and it is now a permanent fixture in my cookie line-up. It is simple to make and turns out pretty. The raspberry/almond/white chocolate combo is devine. I have had great response every time I make them. BEWARE: They will disappear fast!

Valentine's Sales

by M. Michelle , SPOKANE, WA on Feb. 2009

I used this recipe and baked these bars in heart shaped pans. We sold them in our hospital cafe and made a ton of money and so many people e-mailed and called to get the recipe after buying them!