Razzmatazz Bars

Razzmatazz Bars

1 cup butter (2 sticks)

24 oz. (4 cups) white chocolate chips (morsels), divided

4 large eggs

1 cup sugar

2 cups flour

1 tsp. salt

1 tsp. almond extract

1 cup seedless raspberry jam

Preheat oven to 325º. Grease and sugar bottom and sides of 9x13 baking pan. Melt butter in medium, microwave-safe bowl on high power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir. Beat eggs in large mixing bowl until foamy. Add sugar; beat until light lemon-colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt, and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan. Bake 15-20 minutes or until light golden brown around edges. Remove from oven to wire rack. Heat jam in microwave for 45 seconds; stir. Spread jam over warm crust. Reserve 1 cup of morsels. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Bake 25-30 minutes or until edges are lightly browned. Cool completely. Melt reserved 1 cup of morsels in microwave with ½ T. shortening (microwave for 30 second intervals, stirring between each interval). Transfer to Ziploc bag and cut off a small corner of the bag. Drizzle over bars in a criss-cross diagonal pattern.