* Be sure to use a premium white chocolate in this recipe. Poor quality white chocolate can have a strange texture and flavor and will compromise the taste of this bar.
*This recipe may be halved and baked in an 8" or 9" square pan. Partially bake the first layer as directed for 10-15 minutes or until light golden brown. Once you've added the jam, remaining batter and almond layer, bake for 25-35 minutes or until toothpick comes out clean.
*You can also double this recipe and bake successfully in a 16 inch square pan, if you happen to have that size pan and you need a large quantity.
*The yield of 48 triangles is achieved by cutting 4 rows on the short side and 6 on the long side, then cutting each of those squares in half diagonally.
*Store in an airtight container at room temperature up to 3 days or pack in freezer bags and freeze up to 2 months.
Recipe Source Pillsbury Bake Off Cookbook, Raspberry Filled White Chocolate Bars
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