5 Days of Cookies - Chocolate-Raspberry Triangles

Makes 48 bars
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine, softened
2 packages (10 ounces) frozen raspberries in syrup, thawed and undrained
1/2 cup orange juice
2 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips
1. Heat oven to 350 degrees. In small bowl, mix flour, sugar and butter until crumbly. Press into the bottom of ungreased 13-by-9-inch pan. Bake 15 minutes.
2. Remove from oven and set aside. Meanwhile, in 1-quart saucepan, mix raspberries, orange juice and cornstarch. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.
3. Sprinkle chocolate chips over crust. Carefully spread raspberry mixture over chocolate chips. 4. Bake about 20 minutes or until raspberry mixture is set. Refrigerate about 1 hour or until chocolate is firm. For triangles, cut into 4 rows by 3 rows, then cut each square into 4 triangles. Store in refrigerator.