Directions

1. 1

   Preheat your oven to 375°F. In a medium bowl, combine the all-purpose flour and confectioners' sugar, mixing until evenly blended.

2. 2

   Cut the softened butter into small cubes and add to the flour mixture. Using a fork or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a sandy texture.

3. 3

   Press this mixture firmly and evenly into the bottom of a 9-inch square baking pan, creating an even layer. Bake for 10 to 12 minutes, until the crust is light golden but not dark brown. Remove from oven and allow to cool slightly.

4. 4

   Spread the raspberry jam in a thin, even layer over the cooled crust, leaving no gaps.

5. 5

   In a small bowl, combine the softened cream cheese and milk. Beat with an electric mixer or fork until completely smooth and creamy.

6. 6

   In a separate small saucepan or microwave-safe bowl, gently melt the white chocolate chips over low heat, stirring frequently until completely smooth. Do not allow the chocolate to scorch.

7. 7

   Add the melted white chocolate to the cream cheese mixture and beat until fully combined and smooth, about 1 minute. Using a small spoon, drop this mixture in small dollops evenly across the jam layer, spacing them roughly 1 inch apart.

8. 8

   In another small saucepan or microwave-safe bowl, combine the chopped semisweet chocolate and vegetable shortening. Melt over low heat, stirring constantly until the mixture is completely smooth and glossy.

9. 9

   Carefully pour or spread the melted chocolate mixture in a thin, even layer over the white chocolate and jam layer, covering as evenly as possible.

10. 10

    Allow the bars to cool completely at room temperature for at least 20 to 30 minutes, then refrigerate for 1 hour or until the chocolate layer is firm. Cut into 24 squares and serve chilled or at room temperature.