Chocolate-Raspberry Bars

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  • 2 cups flour
  • 1 cup sugar
  • 1 cup butter or margarine
  • 1 large egg, beaten
  • 1 tsp. almond extract
  • 3/4 cup seedless red-raspberry jam
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  • 1 package semisweet chocolate mini chips
  • 1 cup unblanched almonds, opt.


  • 1 cup confectioners' sugar
  • 1-2 Tbsp. milk


Grease a 9x13 inch baking pan. Preheat oven to 350 degrees F. In large bowl, combine flour and sugar; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. With fork, stir in beaten egg and almond extract, until all ingredients are just moistened. Remove and set aside one cup of dough.

Press remaining dough onto bottom of prepared pan. Spread jam evenly over dough to within 1/2 inch of edges.

In medium bowl, combine one cup reserved dough, chocolate mini pieces and, if desired, almonds; mix well. Sprinkle over jam; press lightly with fork. Bake 35-40 minutes, or until top is golden.


Let cool in pan on wire rack. While still slightly warm, cut lengthwise into 4 equal strips; cut crosswise into 12 equal strips. Cool completely in pan.

Make icing: In small bowl, combine confectioners' sugar and just enough milk to make a mixture of pouring consistency. Drizzle over bars in pan; let icing set before serving. Makes 4 dozen bars

By Robin from Washington, IA

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