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1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1. Heat oven to 400°F. Grease 13x9x2-inch baking pan.
2. Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed of mixer until well blended.
3. Reserve 1/2 cup mixture for topping. Spread remaining mixture onto bottom of prepared pan (this will be a very thin layer). Spread preserves evenly over dough; sprinkle chocolate chips over top. Drop reserved dough by 1/2 teaspoons over chips.
4. Bake 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars. 24 bars.
This recipe is great and I would make over and over again. I used fresh strawberries instead of the jam. I cut the strawberries and sprinkled sugar over them before I began mixing the ingrediants. The bars turned out with a balanced (not too sweet) taste.
Rasberry jam and chocolate chips is a delicious combination.
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