• Preparation Time 20 minutes
  • Baking Time 65 minutes
  • Makes about 24 squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup butter
  • 1 cup white chocolate chips
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 tsp vanilla extract
  • 3/4 cup Smucker’s® Pure Apricot Jam
  • 1 cup white chocolate chips
  • 1/4 cup sliced hazelnuts

Serving Size: about 24 squares


Serving Size: about 24 squares

  • Preheat oven 325°F (160°C). Grease a 9” (23 cm) square baking pan and line with parchment paper overlapping two sides for easy removal. 
  • Melt butter and 1 cup (250 mL) chocolate chips in small saucepan, stirring until smooth; set aside. Beat eggs and sugar in large bowl on high speed of electric mixer until thick and light, about 5 minutes. Stir in melted chocolate mixture, flour and vanilla. Mix well. Spread half of batter in prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until light golden. Cool 5 minutes. Spread jam on top. Stir 1 cup (250 mL) white chocolate chips into remaining batter. Drop by tablespoonfuls (15 mL) evenly over jam. Spread out gently. Sprinkle with nuts.
  • Bake 30 to 40 minutes longer, or until set. Cool completely then cut into squares.


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