Chocolate Chip Raspberry Bars (TOH)

Chocolate and raspberry with a shortbread crust. Taste of Home Bars and Squares 2012, submitted by Bev Cudrak of Alberta. Made this for Xmas trays and it went really fast!

• Ready In: 55 mins
• Serves: 12
• Yields: 3 dozen

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1  cup sugar
• 1  cup butter, cold and cubed
• 1  egg
• 1⁄2 teaspoon  almond extract
• 1  cup  seedless raspberry jam
• 1⁄2 cup  miniature semisweet chocolate chips

Directions

1. In a large bowl, combine flour and sugar.
2. Cut in butter until mixture resembles course crumbs.
3. Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
4. Press remaining mixture into a greased 11 x 7 inch baking pan.
5. Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
6. Bake 35-40 minutes longer or until golden brown.
7. Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
8. Cool completely on a wire rack, then cut into bars.