Chocolate Raspberry Layer Bars

With the christmas holidays drawing near, i thought these would be a great addition to cookie & sweet trays! They are quite an attractive looking bar and they look nice cut into triangles. You can even substitute your favourite jam, such as apricot, peach & strawberry, but i think the raspberry (or the strawberry), red in colour for christmas would be nicest! Found this recipe in a booklet of baking recipes that i picked up at the grocery store put out by robin hood flour. Add 1 1/2 hrs. To the cook time listed for chilling. These are supposed to freeze well for those of you who want to get a head start on your holiday baking! Hope you enjoy!

Steps

For base: preheat oven to 375 degrees.

Spray a 9 inch square cake pan with non-stick cooking spray.

Combine flour& icing sugar.

Cut in butter until mixture is crumbly.

Press firmly into greased pan.

Bake at 375 for 15-18 minutes , or until golden.

For filling: spread jam on warm crust.

Melt white chocolate chips as directed on package.

Beat cream cheese and cream in small mixer bowl.

Add melted white chocolate , beating until smooth.

Mix well.

Spread evenly over jam.

Chill to set , about one hour.

For topping: melt semi-sweet chocolate chips and butter together over low heat , stirring until smooth.

Spread over filling.

Chill until set.

Ingredients

all-purpose flour, icing sugar, butter, raspberry jam, white chocolate chips, cream cheese, light cream, semi-sweet chocolate chips