I seem to be into bars and brownies right now…and why not.
1 (11 oz) pkg white chocolate chips, divided
1/4 cup butter
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pecan pieces
1/4 cup seedless raspberry preserves
Preheat oven to 350°. Spray 9”x9” baking pan with non-stick spray. Melt butter and 1 cup white chocolate chips slowly in microwave, stir and let cool a few minutes. In large bowl, mixing by hand, stir together white chocolate mixture and sugar. Stir in beaten eggs, vanilla, and almond extract. Stir in flour, baking powder, and salt just until combined. Fold in pecans and remaining white chocolate chips. Spread batter in prepared pan. Drop little spoonfuls of raspberry preserves all over batter and use a knife to swirl gently into batter. Bake 20 minutes until golden and center is set.
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