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Category: Cookies
Prep Time: Cook Time: Total Time:
Crust:
1 pkg plain yellow cake mix
3/4 cup unsalted butter, melted
1/3 cup evaporated milk (from a 5 oz can)
1 cup finely chopped almonds (from a 6 oz bag, reserving rest for topping)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
Filling:
2 cups raspberry jar
1 tsp grated lemon zest
1 1/2 cups white chocolate chips
Garnish: Confectioners sugar for dusting
Preheat oven to 350. Place the crust ingredients in a large mixing bowl. Stir with a wood spoon until the mixture is moistened and the ingredients are well combined. Press half of the batter evenly into the bottom of a 13x9 inch baking dish. Place the pan in the oven and bake for 10 minutes. Remove the pan from the oven. Meanwhile, while the crust is in the oven, place the jam and lemon zest in a medium saucepan over low heat. Stir constantly, 2-3 minutes, until the jam has warmed and pourable. Immediately after removing the pan from the oven, scatter the white chocolate chips evenly over the surface. Pour the warm raspberry jam over the chips. Dollop the remaining crust mixture on top of the raspberry jam. It will not completely cover the top of the jam. Sprinkle the remaining slivered almonds on top. Place in the oven and bake until the top is golden brown, 25-30 minutes. Remove the pan from the oven, and let it cool 10-15 minutes. Cut into bars. Dust with confectioners sugar.
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LINZER BARS
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Category: Cookies
Prep Time: Cook Time: Total Time:
Crust:
1 pkg plain yellow cake mix
3/4 cup unsalted butter, melted
1/3 cup evaporated milk (from a 5 oz can)
1 cup finely chopped almonds (from a 6 oz bag, reserving rest for topping)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
Filling:
2 cups raspberry jar
1 tsp grated lemon zest
1 1/2 cups white chocolate chips
Garnish: Confectioners sugar for dusting
Preheat oven to 350. Place the crust ingredients in a large mixing bowl. Stir with a wood spoon until the mixture is moistened and the ingredients are well combined. Press half of the batter evenly into the bottom of a 13x9 inch baking dish. Place the pan in the oven and bake for 10 minutes. Remove the pan from the oven. Meanwhile, while the crust is in the oven, place the jam and lemon zest in a medium saucepan over low heat. Stir constantly, 2-3 minutes, until the jam has warmed and pourable. Immediately after removing the pan from the oven, scatter the white chocolate chips evenly over the surface. Pour the warm raspberry jam over the chips. Dollop the remaining crust mixture on top of the raspberry jam. It will not completely cover the top of the jam. Sprinkle the remaining slivered almonds on top. Place in the oven and bake until the top is golden brown, 25-30 minutes. Remove the pan from the oven, and let it cool 10-15 minutes. Cut into bars. Dust with confectioners sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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