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A buttery shortbread crust topped with a rich and tart blend of chocolate and raspberries. Eat some now and freeze the rest.
1 3/4 cups (425 mL) Robin Hood® All Purpose Flour1 cup (250 mL) granulated sugar1 cup (250 mL) butter1 egg , beaten1/2 tsp (2 mL) almond extract1 cup (250 mL) Smucker's® Pure Raspberry Jam1/2 cup (125 mL) chocolate chips
1. In a bowl, combine the flour and sugar. Cut in the butter with a pastry blender until crumbly.2. Add the egg and almond extract. Mix well. Set aside 1 cup (250 mL) of the mixture for the top. Press remaining dough in a greased 8” (20 cm) square cake pan. Spread the jam on top and sprinkle reserved crumbles over jam.3. Bake at 350ºF (180ºC) for 35-40 minutes or until light golden. Quickly sprinkle chocolate chips on top of warm squares. Cool completely, cut into squares and serve.
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