I always get high praise for these Razz-Ma-Tazz bars though.  They are really good if you like almond and raspberry.  Even though I took this recipe straight from Nestle, I use Ghirardelli white chips.  For those who need gluten free products, Ghirardelli is a great brand to chose.  When I make these I usually do it in a cookie sheet and triple the recipe.

Recipe type: Dessert Bar
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Adapted from "Nestle Collection", also on https://www.verybestbaking.com/recipes/105108/razz-ma-tazz-bars/
  • ½ cup (1 stick) butter
  • 1 cup white chips
  • 2 large eggs
  • ½ cup granulated sugar
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon almond extract
  • 1 cup white chips (those remaining in the bag)
  • ½ cup raspberry or blackberry jam (seedless if you want)
  • ¼ cup sliced or slivered almonds (or as much as you want)
  1. Preheat oven 325 degrees
  2. Grease and flour (or sugar) 9x9 baking dish
  3. Melt butter in saucepan or in microwave (in a microwave safe bowl)
  4. Add first cup of white chips to butter and let sit for a couple minutes. You want the chips to melt in the butter so after a few minutes I'll stir it a little to see if it has. Sometimes I need to add more heat so they all melt.
  5. Beat eggs until they lighten in color.
  6. Add sugar and mix again til slightly foamy, a few minutes.
  7. Stir in butter-white chip mix.
  8. Add flour, salt and almond extract and mix until well combined.
  9. Carefully spread ⅔ of the mixture into bottom of pan. You want to try and spread it as evenly as possible, filling in the bottom. While it will melt and spread a little in the oven, it won't spread that much.
  10. Bake 15-17 minutes or until the edges turn a light brown.
  11. Heat jam in microwave to make it spreadable, 30-50 seconds. (Sometimes I have to repeat this a couple times)
  12. Spread jam over warm bottom crust.
  13. Stir the rest of the white chips into the remaining batter.
  14. Drop spoonfuls of batter over jam.
  15. Sprinkle with the almonds.
  16. Bake for 25-30 minutes or until slightly browned on top.
  17. Cool and cut.