Chocolate-Raspberry Triangles
Bonnie Hunter, Pembroke, ME
St. Croix Quilters' Guild Meeting―Feb. '08

1 ½ cup all-purpose flour
¾ cup sugar
¾ cup butter or margarine, softened―not melted

Heat oven to 350°.  In medium bowl, mix flour, sugar, and butter with spoon or fingers.  Press evenly into bottom of ungreased 9" x 13" pan.  Bake 15 minutes.

In 1-quart saucepan, mix together:

1 (10-12 oz.) pkg. frozen raspberries in syrup*, thawed and undrained
¼ cup orange juice
1 Tbsp. cornstarch

Heat to boiling, stirring constantly and boil 1 minute.  Cool ten minutes.

When crust comes out of the oven sprinkle it with the following:

1 cup miniature semisweet chocolate chips

Carefully spread raspberry mixture over chocolate chips.  Return to 350°oven and bake an additional 20 minutes or until raspberry mixture is set.

Refrigerate about 1 hour or until chocolate is firm.  For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles.

*If you can't find frozen raspberries in syrup, add about ¼ cup sugar to a 12 oz. bag of plain frozen raspberries.  As they thaw they will make their own juice and combine with the sugar to make a syrup.  The cooking will blend the ingredients.