"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Jingle Bell Bars, by Carol Engelhart, is from Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter softened 1 cup brown sugar 1 egg 2 cups flour strawberry jam 10 ounce almond bark 2 squares
Mix the first four ingredients until crumbly. Then put half of this mixture in a 9 x 13 pan. Spread strawberry jam over this. Top with remaining mixture. Bake at 400 for 25 minutes. Cool. Drizzle with melted almond bark.
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