Raspberry & Chocolate Shortbread Bars

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 jar (10 ounces) seedless raspberry spreadable fruit
• 4 ounces bittersweet chocolate, finely chopped
• 1/3 cup heavy whipping cream

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.

unsalted butter, sugar, egg yolks, vanilla, flour, baking powder, salt, seedless raspberry, bittersweet chocolate, heavy whipping cream

Taken from www.tasteofhome.com/recipes/raspberry-chocolate-shortbread-bars/ (may not work)