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July 2010 Recipe

Raspberry Jam Squares

32 oz. Raspberry jam
2 oz. Karo syrup
Peter’s® Cambra™ bittersweet chocolate

Combine raspberry jam and Karo syrup and heat to 90° F; let cool to 85° F. Deposit into shells made with Peter’s® Cambra™ bittersweet chocolate and bottom.

Yield: Approximately 110 pieces