Chocolate and raspberry are a perfect pairing in these bars featuring a buttery shortbread crust. They are a special treat.

Ingredients: (Yield: 3 dozen)

• 1¾ cups all-purpose flour
• 1 cup sugar
• 1 cup cold butter, cubed
• 1 egg
• ½ teaspoon almond extract
• 1 cup seedless raspberry jam
• ½ cup miniature semisweet chocolate chips

Method:

In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping.

Press the remaining mixture into a greased 11-in. x 7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown.

Sprinkle with the semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.