Raspberry Chocolate Triangle Bar

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

• 2 cups all-purpose flour
  
• 1 cup granulated sugar
  
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, at room temperature
  
• 1 (10 ounces) box frozen raspberries in light syrup, thawed and undrained
  
• 1/4 cup fresh orange juice (about 1 large orange, depending upon the orange)
  
• 1 Tablespoon cornstarch
  
• 1/4 cup confectioners' sugar
  
• 3/4 cup miniature semisweet chocolate chips
  

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

Whisk together flour, sugar, and cinnamon until evenly mixed. Cut in butter with a dinner fork until mixture is the texture of large crumbs. Remove 1 cup and reserve for topping. Press remaining crumbs into the bottom of the prepared baking pan with a spatula or your fingers to make a smooth even layer. Bake 15 minutes.

Meanwhile, place thawed raspberries with syrup and orange juice into a small saucepan. Add cornstarch and confectioner's sugar. Heat, stirring constantly, until bubbles begin to form around the edge. Cook for 1 minute, continuing to stir until thickened. (If you do not want seeds, strain now.) Let cool for 10 minutes.