Chocolate Raspberry Bars with White Chocolate and Almonds

Name: Chocolate Raspberry Bars with White Chocolate and Almonds
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 16 bars
Cuisine: american
Ingredients: 2/3 cup raspberry jam; 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge); 3 eggs; 1/2 cup vegetable oil; 1/4 cup water; 3/4 cup white chocolate chips, melted; 1/2 cup chopped salted almonds

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Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 16 bars

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 16 bars

Ingredients

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2/3 cup raspberry jam

1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)

3 eggs

1/2 cup vegetable oil

1/4 cup water

3/4 cup white chocolate chips, melted

1/2 cup chopped salted almonds

Directions

Watch how to make this recipe.

Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
Cut into 16 bars and store airtight in a plastic container for up to 1 week.