Shortbread with Raspberry and Chocolate Ganache

Here's a recipe we tried one evening that turned out really yummy. A chocolate lover's delight. Enjoy! 

1/2 cup unsalted butter
3/4 cups flour
1/3 cup sugar
1/4 cup cornmeal
1/2 teaspoon salt
1 cup raspberry jam
1 container frozen whipped topping
3 oz. Lindt Intense Orange chocolate, grated
3 oz. Lindt 90% Dark Cocoa, grated
1/2 cup slivered almonds

Preheat oven to 350 degrees. In a food processor, combine cubes of butter, flour, sugar, cornmeal, and salt. Pulse until dough forms, about 2-3 minutes. Press the dough into an 8" square baking pan, lined with aluminum foil. Bake for 25 minutes until shortbread is a light golden brown. 

Spread raspberry jam over shortbread while it is still warm. In a medium microwave-safe bowl, combine frozen whipped topping and grated chocolate. Heat in microwave for 4-6 minutes, stirring every 2 minutes until chocolate is melted. Pour over raspberry topped shortbread. Sprinkle with slivered almonds. Refrigerate for one hour. Lift the shortbread from the pan using foil. Cut shortbread into small squares and serve. Makes 36. 
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