Pre-heat oven to 325°, grease and flour or line with parchment paper an 8 or 9 inch square cake pan.
In a small pot on low heat melt the butter, add the chopped white chocolate, combine until smooth, set aside.
In a mixing bowl on medium high speed, beat the eggs and sugar until thick and pale yellow) approximately 5 minutes. Add the flour, salt, vanilla and white chocolate mixture, beat on low or mix with a wooden spoon to combine well.
Spread half of the batter on the bottom of the prepared pan, bake for approximately 13-15 minutes, or until lightly golden, cool 5 minutes, spread evenly with the jam.
In the remaining batter stir in the chocolate chips, spread evenly and gently over the jam, sprinkle with sliced almonds. Bake for approximately 25 - 30 minutes (or until toothpick comes out clean or with a couple of crumbs attached). Cool completely before cutting. Enjoy!
Notes
For room temperature remove from the fridge about 60 minutes before using.Store the completely cooled bars in an airtight container, with parchment paper separating the layers. They will keep at room temperature for up to 3 days. Or refrigerated for up to 5-6 days. Be sure to bring them to room temperature before serving.Freeze the cooled bars in a freezer safe container, separated by parchment paper. They will keep for up to 3 months. Thaw the bars at room temperature before serving.