Incredible Fruit And Cream Bars
|All purpose flour||1 Cup (16 tbs), unbleached|
|Finely chopped hazelnuts||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Seedless raspberry jam/Red current jelly||1⁄3 Cup (5.33 tbs), melted|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa||1 Tablespoon|
Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, 1/2 cup sugar and hazelnuts; mix well.
With pastry blender or fork, cut in margarine until crumbly.
Press in bottom of ungreased 9 inch square pan.
Bake at 350°F. for 10 minutes.
In small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk and egg; beat until smooth.
Spread over partially baked crust.
Spoon melted jam over filling; swirl with knife.
Return to oven; bake an additional 18 to 20 minutes or until filling is set.
In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend well.
Drizzle over filling.
Refrigerate 1 to 2 hours.
Cut into bars.
Store in refrigerator.