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Raspberry Dream Bar Cookie Recipe from a Mix

Makes about 12 - 18 servings

 		Arlene Chiviott won first place in the Pillsbury Quick Bread Baking Classic at the fair with this recipe.

Crust:

bullet 1 package Pillsbury quick bread (nut flavor)
bullet 1/2 cup (1 stick) butter, melted
bullet 1/2 cup sugar
bullet 1 egg
bullet 1 teaspoon almond extract
bullet Filling:
bullet 11/4 cups raspberry preserves

Topping:

bullet 1/2 cup chopped walnuts
bullet 1/2 cup chocolate chips, melted with 1 tablespoon butter

Preheat oven to 350 degrees.

Mix quick bread mix, butter, sugar, egg and almond extract together and press into a greased 13x9-inch pan. Bake 15-20 minutes, or until golden in color.

While crust is still warm, spread with raspberry preserves and sprinkle on the 1/2 cup chopped walnuts. When cool, drizzle on the melted chocolate. Slice in bars and serve.

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