I made these earlier. The recipe came from my Taste Of Home Fall Baking magazine. They came out very good!! I did have to make a substitution with the almonds. I only had slivered in the freezer.
2 cups white baking chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
In a microwave, melt 1 cup chips; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325° for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds.
Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Yield: 1-1/2 dozen.