Raspberry Chocolate Bars

Crust:
2 c flour
1 c margarine
1/2 c powdered sugar

In medium bowl, combine flour and powdered sugar. Using a fork, cut in butter until crumbly. Press mixture into ungreased 9 x 13 pan. Bake at 375 degrees for 15 to 17 minutes or until light brown.

Filling:
1 c raspberry jam
2 T milk
6 oz cream cheese, softened
8 oz vanilla chips

Spread jam evenly over baked crust. Place in refrigerate to cool. In a small bowl, beat cream cheese and milk until smooth. Add melted vanilla chips to cream cheese mixture. Beat until smooth. Drop cream cheese mixture by spoonfuls over jam; carefully spread to cover. Refrigerate until set.

Glaze:
4 oz semi-sweet chocolate
2 T crisco

In small sauce pan (or microwave) over very low heat, melt chocolate and shortening. Stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars. Store in refrigerator.



Set out at room temperature for a few minutes before cutting, so the chocolate doesn't crack as much.

Cut recipe in half for a square pan.