Recipe - White Chocolate Raspberry Triangles

One half cup Butter
6 Squares Baker's White
Chocolate
2 Eggs
One half cup Sugar
1 cup Flour
One fourth teaspoon Salt
1 One half teaspoon Vanilla
2/3 cup Raspberry or apricot jam
1 pack Baker's white chipits; (225
g)
1/3 cup Sliced almonds

Melt butter. Add chopped white chocolate squares and set aside. Beat eggs
with sugar until thick and lemon coloured. Stir in white chocolatebutter
mixture until smooth. Add to egg mixture with vanilla, salt and flour. Mix
well. Spread half the batter into a greased 9" square pan. Bake at 350F for
25 minutes, or until golden brown. Cool for 5 minutes. Spread jam evenly
over the base. Stir white chocolate chips into remaining batter. Drop by
spoonfuls evenly over the jam. Sprinkle with almonds. Bake 3040 minutes
longer or till set. Cool completely before cutting. This makes 32 triangles
and is excellent to freeze.

Recipe by: Sheila Rast

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