Raspberry Chocolate Shortbread Bars
Bittersweet Chocolate
White Chocolate
24 large or 32 small bars
Crust:
1 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 - 1 jar seedless raspberry jam, heated
Preheat oven to 350. Line a 13x9 pan with foil, grease foil.
Cream butter and sugar, beat in egg and vanilla.
Whisk together dry ingredients, add to creamed mixture and beat in just until crumbly. Press into prepared pan.
Drizzle dough with raspberry jam. Bake 20 minutes until edges are lightly brown. Cool slightly. Remove dough in foil to cutting board, drizzle with icing. Cool, cut into squares.
Icing:
6 oz bittersweet or white chocolate
1 T butter
1 T milk
----Melt together, stir until smooth, add more or less milk to desired consistency.