[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chocolate Raspberry Bars[/title][fusion_text]Week of August 11th to August 15th, 2008
CHOCOLATE RASPBERRY BARS (Thanks to Party Line Listener, Grace Dembowski)
Crust: 1 Cup Flour
1/4 cup Powdered Sugar 1/2 Cup Cold Butter
In a bowl, combine the flour, powdered sugar and then cut in the butter. Press into a
9inch ungreased baking pan. Bake at 375 degrees for 15-18 minutes or until light brown.
Filling: 1/2 Cup Seedless Raspberry Jam 4 oz. Cream Cheese, softened
2 Tbs. Milk 1 Cup White Chocolate Chips, melted
Spread raspberry jam over warm baked crust. Melt the white chocolate chips and set aside. In a bowl, beat together the milk and cream cheese and then add the melted chips and stir until smooth. Spread carefully over the jam layer. Cool completely until set, about 1 hour.
Glaze; 3/4 cup Semi Sweet Chocolate Chips 2 Tbs. Vegetable Oil Melt chips and oil in heavy saucepan. Stir until smooth. Spread over cream filling and refrigerate for 10 minutes. Cut into bars in pan and refrigerate 1 hour more before serving.
[/fusion_text][/fullwidth]