Chocolate Raspberry Bars

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 egg, beaten
• 1/4 c. milk or cream
• 1/2 tsp. vanilla
• 1 c. seedless raspberry preserves
• 3/4 c. chocolate chips

Heat oven to 400. Grease a 13 X 9-inch baking pan.

Stir together the flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed until well blended.

Reserve 1/2 cup of mixture for topping. Press the rest into the bottom of baking dish (there should be a very thin layer). Spread preserves evenly over dough, then scatter chocolate chips over top. Drop reserved dough by half teaspoons over chips.

Bake 20-25 minutes; until golden. Cool completely; then cut into 24 bars.

To freeze: Place the cooled bars in freezer bags (remove as much air as possible), or rigid plastic containers for up to 3 months. Thaw at room temperature when needed.