1 1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup butter, softened
1 (10 ounce) package frozen raspberries, thawed
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F (190 degrees C).
Mix the flour, sugar and butter or margarine. Press into the batter of a 13×9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2×1 inch squares.
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