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Ingredients:
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
Directions:
1
Preheat oven to 375 degrees (F)
2
Lightly
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.
4
Bake at
375 for 15 to 17 minutes until lightly brown.
5
To
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.
6
To
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
dozen |