Melt butter in a small saucepan over low heat. Remove and add 2 cups of the vanilla chips. Let stand. Do not stir.

In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in vanilla chip mixture. Add flour, salt and vanilla extract and mix on low speed until just combined.

Spread 1/2 of batter into a greased and floured 9 x 13 pan. Bake at 325 for 15-20 minutes or until golden brown.

Stir in remainng 2 cups of chips into remaining batter and set aside.

Melt raspberry jam in a saucepan and spread evenly over cooked batter. Tently spoon remianing batter over fruit. sprinkle with pecans. Bake at 325 for 30-35 minutes. Cool cmpletely and cut into 1 x 1 squares.