| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco2 | 1 | servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Sugar |
| 1 | c | Butter or margarine |
| 1 | lg | Egg; slightly beaten |
| 1 | ts | Almond extract |
| 3/4 | c | Raspberry jam |
| 6 | oz | Semisweet chocolate morsels |
| 1 | c | Chopped blanched almonds |
| 1 | c | Sifted powdered sugar |
| 1 | tb | Milk |
INSTRUCTIONS
Combine flour and 1 cup sugar in a bowl; cut in butter with pastry blender until mixture is crumbly. Add egg and almond extract; stir well. Set aside 1 cup of flour mixture for the topping. Press remaining flour mixture into a lightly greased 13"x 9" pan. Spread raspberry jam evenly over dough. Combine reserved flour mixture, chocolate morsels and almonds; stir well. Sprinkle topping over raspberry jam; gently press topping into jam with a fork. Bake at 350 degrees for 40 minutes or until lightly browned. Cool on wire rack. Combine powdered sugar and milk in small bowl; stirring til mixture is smooth. Drizzle glaze over the toppings. Cut into bars. **Sometimes I have skipped the topping all together and spread chocolate frosting over the mixture instead. Recipe by: <sgjg6566@pipeline.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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