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1
In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
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2
Press into an ungreased 9-inch square baking pan.
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3
Bake at 375F for 15-18 minutes or until golden brown.
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4
Spread jam over warm crust.
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5
In a small mixing bowl, beat cream cheese and milk until smooth.
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6
Add melted vanilla chips; beat until smooth.
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7
Spread carefully over jam layer.
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8
Cool completely.
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9
Chill until set, about 1 hour.
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10
For glaze, melt chocolate chips and shortening; spread over filling.
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11
Chill for 10 minutes.
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12
Cut into bars; chill another hour.
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13
Store in the refrigerator.
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14
Raspberry Sauce: Drain raspberries, reserving the liquid in a medium saucepan.
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15
Stir in cornstarch; blend well.
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16
Bring to a boil over medium heat, stirring constantly.
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17
Remove from heat; cool.
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18
Stir in raspberries.
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19
Refrigerate until chilled.
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20
Chocolate Filigrees: Draw desired 1-1/2 design on a square of white paper.
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21
Place thepattern on a cookie sheet; lay a square of waxed paper (cut one for each filigree) over the pattern.
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22
Place 2-3 Tbsp of chocolate chips in a small resealable plastic bag.
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23
Seat the bag tightly and place it in abowl of hot water until the chips are melted.
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24
Wipe the bag, and cut offa tiny corner to create a small opening.
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25
Pipe the chocolate onto the waxed paper, traced the patter.
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26
(Chocolate lines should be about 1/4 wide.)
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27
Carefully slip out the pattern piece.
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28
Make additional filigrees on separate squares of waxed paper.
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29
Refrigerate them for 30 minutes or until you're ready to garnish the dessert.C arefully peel off the waxed paper; place one filigree on each dessert square.
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30
(I realize this sounds like quite a pain in the neck to do, but the results were quite impressive if you want to take that 'extra step'; Just find a good movie on TV, grab that zip-lock bag, and go for it!
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31
DON'T try to do more than 2-3 Tbsp of chips at a time --- they will begin to hardenback up on you before you are finished, and you'll have to waste them --- trust me here; I tried it.)
