1/2	Cup	Butter or margarine
1	Pkg. (10 to 12 oz.)	Vanilla or white chips, divided
2	Eggs
1/2	Cup	Sugar
1	Tsp.	Almond extract
1	Cup	All-purpose flour
1/2	Tsp.	Salt
1/2	Cup	Seedless Raspberry jam
1/4	Cup	Almonds, sliced

In a saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of the batter into a greased 9" square baking pan. Bake at 325° for 15 to 20 minutes or until golden brown. In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips in the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

YIELD: 2 dozen bars .