| 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>
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