Berry Almond Bars Recipe - Allrecipes.com
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Berry Almond Bars

Recipe by  

"Delicious bar cookie that uses white or vanilla chips in the batter. You can use any flavor of berry jam you'd like."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch pan Change Servings

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
  2. In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
  4. Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2006

Wow - this recipe deserves more than five stars. It's amazing - rich and decadent. I doubled the recipe and baked it in a 10 x 15 jelly roll pan. Next time I think I'll use a 9 x 13 pan and get a thicker bar. I did use more raspberry preserves than the recipe called for, and added about 1 cup of flaked coconut to the preserves. Next time I make them, and there will most definitely be a next time, I will spread the preserves to about 1/4 inch from the edge of the bottom crust. I spread them all the way to the edge this time, and it made getting them from the pan a little tricky. For such amazing flavor and texture, this recipe was amazingly quick and easy. Thank you for sharing it!

 
Most Helpful Critical Review
Apr 08, 2008

Sorry, I didn't think these were good at all. Because I didn't have time to make something else, I had to serve them to my book club and I was a little embarrassed and did not receive one comment on them. My husband thought they were ok but I thought they were WAY too sweet with very little raspberry flavor.

 

22 Ratings

May 20, 2003

very rich and decadent! Doubled the recipe and baked in a 10X15. Used seedless red raspberry jam. Thanks Connie!

 
Aug 29, 2002

I went to a catered party and they served these almond bars that everyone was raving about. I came home and searched by ingredient on the site and found this recipe. This is it!! These bars are so delicious and easy to make. They are elegant - very pretty with the ribbon of jam in the middle. Nice for a simple snack or for a more formal occasion. Connie, thank you so much!!

 
May 11, 2007

I made this recipe 3 times in 3 weeks each time to rave reviews and pleas for the recipe. I doubled each batch and baked on a cookie sheet. The first time I made them, I followed the recipe to a t- I learned quickly, like other reviewers that increasing the jam creates a lucious and moist bar. Thanks so much!

 
Nov 10, 2006

i thought these were great and so did the friends i made them for... which was most important:). they were so moist, yummy and easy. i didn't get any complaints, but personally i would cut the sugar to 1/4c. the white choco gives a lot of sweetness. i would also bump up the jam to 3/4c. i would have liked a little more jam. i used raspberry jam. next time i will try lemon curd or lemon bar filling in place of the jam because i think lemon would taste amazing with white choco base.

 
Dec 28, 2007

This is the same recipe as "Almond Raspberry Diamonds" on this site. Either way, the recipe is fantastic. I have made it no less than four times in the past three weeks for various holiday events. I always double the recipe. I pretty much make it as-is written, with just a touch more flour (just enough that my batter is nice and thick). I've found that this reduces any chance for "butter fingers" when you're eating them. Also be sure that when your baking the bottom crust layer, you get it good and golden brown.....this prevents a the jam and top layer from turning the middle of the bars too gooey. Funny that with all the white choclolate, there is no white chocolate taste.....unlike other reviewers, I would not make this with other kinds of chocolate.

 
Apr 11, 2008

These turned out very moist and delicious. I added some extra flour. I will add more preserves next time. I used an 8x8 pan which made the bars thicker and more cake-like.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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