Razz-Ma-Tazz Bars

Razz-Ma-Tazz Bars

Prep:
20 mins
Cooking:
70 mins
Level:
Intermediate
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.


Baker's Comments

Nutritional Information

  • Serving Size
    1/16 bars of recipe
  • Calories 260
  • Calories from Fat 120

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 9g 44%
  • Cholesterol 45mg 14%
  • Sodium 135mg 6%
  • Carbohydrates 34g 11%
  • Dietary Fiber 0g 0%
  • Sugars 27g
  • Protein 3g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 2%

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