Recipes

Heat oven to 350°F. Mix in a medium bowl flour, sugar and butter. Press in a ungreased 9 x 13 inch pan and bake for 15 minutes. Then mix in a one quart sauce pan drained raspberries, orange juice, and corn starch. Heat to boiling stirring constantly. Boil and stir one more minute then cool 10 minutes. Sprinkle over crust the chocolate chips and spoon raspberry mixture over the chocolate chips; spread carefully. Bake about 20 minutes or until the raspberry mixture is set. Refrigerate until chocolate is firm. Drizzle with melted vanilla chips if desired, cut into 3 inch squares. Cut each square into 4 triangles.1 1/2 C. flour 3/4 C. sugar 1 C. butter softened 1 package ( 10 oz. ) frozen sweetened raspberries thawed and drained 1/4 C. orange juice 1 T. corn starch 3/4 C. miniature semisweet chocolate chips vanilla milk chips