Raspberry Chocolate Bars

Layers of flavors make up this thin, candylike cookie that you can cut into squares, rectangles or diamonds. 1 cup flour

¼ cup powdered sugar

½ cup butter

½ cup seedless raspberry jam 4 ounces cream cheese,

softened

2 tablespoons milk

1 cup white chocolate chips,

melted

4 ounces semi-sweet baking

chocolate squares 2 tablespoons shortening

Instructions: Combine flour and powdered sugar. Cut in the butter; mix until crumbly. Press mixture in 9-inch square baking pan. Bake at 375 degrees for about 15 minutes or until slightly brown. Allow to cool completely.

Spread jam over cooled crust. Refrigerate while making the next layer.

In a separate bowl, beat cream cheese and milk together until smooth. Set aside. In a small saucepan over low heat, melt white chocolate chips and add to cream cheese mixture. Combine until smooth. Spread evenly over raspberry layer. Refrigerate for at least 2 hours.

Cut chocolate squares into small pieces and melt with shortening in a small saucepan over low heat, stirring constantly. Allow to cool and spread over white chocolate layer. Cool completely before cutting into small squares.

Note: We lined our brownie pan with parchment so there was overhang on all sides. This made for easy lifting out of the pan to cut. We also doubled the semi-sweet chocolate from the original recipe to create a nice, even top layer.

Makes about 25 squares