Raspberry-Chocolate Triangles

Directions

In a medium bowl, mix the flour, sugar and butter.

Press in an ungreased 9×13-inch pan.

Bake 15 minutes in a preheated 350℉ (180℃) oven. In a 1 quart saucepan, mix thawed and drained raspberries, orange juice and cornstarch.

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Cool 10 minutes.

Sprinkle miniature chocolate chips over crust. Spoon raspberry mixture over chocolate chips; spread carefully.

Bake about 20 minutes, or until raspberry mixture is set.

Refrigerate until chocolate is firm.

Drizzle with melted vanilla milk chips, if desired. Cut into 3 inch squares.

Cut each square into 4 triangles.