Razz.Ma.Tazz Bars

3/4 c. (1 1/2 sticks) butter
3 c. Nestle White chocolate chips (divided)
3 large eggs
3/4 c. sugar
1 1/2 c. flour
3/4 tsp. salt
3/4 tsp. almond extract
3/4 c. seedless raspberry jam
1/4 c. toasted sliced almonds (optional)

Preheat oven to 325°. Grease and sugar 9x13 inch pan.
Melt butter in medium sized glass bowl for 1 minute. Stir. Add 1 1/2 c. white chips. Let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar and beat until light lemon colored... about 5 minutes. Stir in butter/white chip mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 batter into pan. (I can't ever get it to spread so I just drop by spoonfuls evenly on bottom. You can spread it out a little bit after it has been in the oven if you need to). Bake for 15-20 minutes or until the edged start to brown. Remove from oven to a wire rack. Heat jam in microwave for about 30 seconds. Stir and spread on warm crust. Add remaining 1 1/2 c. white chips into remaining 1/3 batter and drop by spoonfuls onto jam. Sprinkle with almonds if desired. Return to oven and bake an additional 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Note... The first time I made these, I was sure I had some seedless raspberry jam but I didn't! So I made them with my homemade Black/Raspberry Peach jam and they were fantastic!