With the Christmas holidays drawing near, I thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but I think the raspberry (or the strawberry), red in colour for Christmas would be nicest! Found this recipe in a booklet of baking recipes that I picked up at the grocery store put out by Robin Hood flour. Add 1 1/2 hrs. to the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!

Ingredients

24 serv.

Base
cup all-purpose flour↗1 cup
cup icing sugar↗1⁄4 cup
cup butter↗1⁄2 cup
Filling
cup raspberry jam↗1⁄3 cup
cup white chocolate chips (Hersheys chipits)↗1 cup
ounces cream cheese, softened↗4 ounce
tablespoons light cream or 2 tablespoons milk↗2 tablespoon
Topping
cup semi-sweet chocolate chips (Hersheys chipits)↗1 cup
tablespoons butter↗3 tablespoon

Step-by-step instructions

1
For Base: Preheat oven to 375 degrees.
2
Spray a 9 inch square cake pan with non-stick cooking spray.
3
Combine flour& icing sugar;cut in butter until mixture is crumbly.
4
Press firmly into greased pan.
5
Bake at 375 for 15-18 minutes, or until golden.
6
For Filling: Spread jam on warm crust.
7
Melt white chocolate chips as directed on package.
8
Beat cream cheese and cream in small mixer bowl.
9
Add melted white chocolate,beating until smooth.
10
Mix well.
11
Spread evenly over jam.
12
Chill to set, about one hour.
13
For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
14
Spread over filling.
15
Chill until set.

Source: food.com

Original recipe ↗

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