Ingredients
1 cup unsalted butter, softened1 cup sugar2 large egg yolks1/2 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 jar (10 ounces) seedless raspberry spreadable fruit4 ounces bittersweet chocolate, finely chopped1/3 cup heavy whipping cream
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well.
Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.
