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Almond Raspberry Diamonds

 Almond Raspberry Diamonds
In case there was any doubt, here's proof that diamonds are a girl's best friend. Yum!
16 ServingsPrep: 20 min. Bake: 40 min.


  • 1/2 cup butter
  • 1 package (10 to 12 ounces) vanilla or white chips, divided
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 to 1 teaspoon McCormick® Pure Almond Extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup seedless raspberry jam or preserves, warmed
  • 1/2 cup sliced almonds, toasted


  • In a saucepan, melt butter over low heat. Remove from heat and add 1
  • cup chips. Let stand, without stirring, to soften chips.
  • In a bowl, beat eggs until foamy. Add sugar; beat until thickened and
  • lemon colored. Beat in chip mixture and extract. Combine flour and
  • salt; gradually add to creamed mixture.
  • Spread half of the batter into a greased 9-in. square baking pan.
  • Bake at 325° for 17-20 minutes or until golden brown.
  • Spread raspberry jam over warm crust. Stir remaining vanilla chips
  • into the remaining batter. Spoon over raspberry layer. Sprinkle with
  • almonds. Bake for 20-23 minutes or until toothpick comes out clean.
  • Cool on a wire rack before cutting. Yield: 16 bars.

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Almond Raspberry Diamonds (continued)

Nutritional Facts: 1 serving (1 each) equals 250 calories, 14 g fat (7 g saturated fat), 46 mg cholesterol, 156 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.