Mom's white chocolate raspberry bars

1. Melt butter in a saucepan and add chopped white chocolate and set aside.

2. Beat eggs and sugar on high speed until thick and lemon colored, about 5 minutes.

3. Stir butter and white chocolate mixture until smooth and then add to the egg mixture, along with flour, salt and vanilla. Mix well.

4. Spread half the batter in a 9" greased square cake pan. Bake at 325°F for 25 minutes or until golden brown. Cool 5 minutes and spread jam evenly over base.

5. Stir white chocolate chips into remaining batter and drop by spoonfuls evenly over jam and sprinkle with almonds.

6. Bake for 30-40 minutes longer or until set. Cool completely before cutting.