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.
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This is the same recipe as "Almond Raspberry Diamonds" on this site. Either way, the recipe...