Chocolate Raspberry Bars

Instructions

In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-inch square baking pan. Bake at 375°F for 15-18 minutes or until golden brown. Spread jam over warm crust.

In a small mixing bowl, beat cream cheese and milk until smooth. Add melted vanilla chips; beat until smooth. Spread carefully over jam layer. Cool completely. Chill until set, about 1 hour.

For glaze, melt chocolate chips and shortening; spread over filling. Chill for 10 minutes. Cut into bars; chill another hour. Store in the refrigerator.

Raspberry Sauce:
Drain raspberries, reserving the liquid in a medium saucepan. Stir in cornstarch; blend well. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool. Stir in raspberries. Refrigerate until chilled.

Chocolate Filigrees:
Draw desired 1-1/2 design on a square of white paper. Place thepattern on a cookie sheet; lay a square of waxed paper (cut one for each filigree) over the pattern. Place 2-3 Tbsp of chocolate chips in a small resealable plastic bag. Seat the bag tightly and place it in abowl of hot water until the chips are melted. Wipe the bag, and cut offa tiny corner to create a small opening. Pipe the chocolate onto the waxed paper, traced the patter. (Chocolate lines should be about 1/4 wide.) Carefully slip out the pattern piece. Make additional filigrees on separate squares of waxed paper. Refrigerate them for 30 minutes or until you're ready to garnish the dessert.C arefully peel off the waxed paper; place one filigree on each dessert square. (I realize this sounds like quite a pain in the neck to do, but the results were quite impressive if you want to take that 'extra step'; Just find a good movie on TV, grab that zip-lock bag, and go for it! DON'T try to do more than 2-3 Tbsp of chips at a time --- they will begin to hardenback up on you before you are finished, and you'll have to waste them --- trust me here; I tried it.)

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