White Chocolate Raspberry Bars

1/2 C butter

1 C vanilla chips

2 C vanilla wafer cookie crumbs

2 Tbsp softened butter

2 T milk

1/4 tsp vanilla

1 C powdered sugar

3/4 C raspberry jam (could also use peach, apricot or blackberry)

1/2 C finely chopped pecans or almonds

Lightly grease a 9 inch square pan (I used an 8 inch) In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.

Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.

In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.

Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.