1 1/2 c Flour
1/4 c Orange juice
3/4 c Sugar
1 tb Corn starch
3/4 c Butter or margarine
3/4 c Miniature semi-sweet
1 pk Frozen sweetened raspberries
=(thawed and drained) Chocolate chips Vanilla milk chips In a medium bowl, mix the flour, sugar and butter. Press in an ungreased 9×13-inch pan. Bake 15 minutes in a preheated 350 degree oven. In a 1 qt. saucepan, mix thawed and drained raspberries, orange juice and cornstarch. Heat to bouiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle miniature chocolate chips over crust. Spoon raspberry mixture over chocolate chips; spread carefully. Bake about 20 minutes, or until raspberry mixture is set. Refrigerate until chocolate is firm. Drizzle with melted vanilla milk chips, if desired. Cut into 3″ squares. Cut each square into 4 triangles. —–