1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup butter
FILLING:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons milk
1 cup vanilla or white chips, melted
GLAZE:
3/4 cup semisweet chocolate chips
2 tablespoons shortening
In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. For glaze, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer. Store in refrigerator.
1/4 cup butter
FILLING:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons milk
1 cup vanilla or white chips, melted
GLAZE:
3/4 cup semisweet chocolate chips
2 tablespoons shortening
In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. For glaze, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer. Store in refrigerator.