1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup butter
1/2 cup E. Waldo Ward Raspberry Preserves
3 oz. cream cheese, softened
2 tablespoons milk
1 cup white chocolate chips
2 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon shortening
1 Preheat oven to 375 degrees (F)
spoon flour into a measuring cup. Level off. In a bowl combine the
flour and powdered sugar.
3 Cut in butter witha fork and mix well. Press mixture into a 9 inch square pan.
4Bake at 375 for 15 to
17 minutes until lightly brown.
5To make Filling: Spread
raspberry preserves evenly over baked crust. In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat
until smooth. Drop cream cheese mixture by teaspoons evenly over preserves. Spread carefully and refrigerate.
6To make Glaze Topping:
Cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut int to bars
and store in refrigerator.
Makes about 2