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.