1 c. semi-sweet chocolate chips
1/4 c. butter
2 c. biscuit baking mix
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg
1 tsp. vanilla extract
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese, softened
1/2 c. confectioners sugar
1/2 c. red raspberry preserves
red food coloring (optional)
Chocolate Drizzle (see below)

Preheat oven to 350°F.

In small saucepan over low heat, melt chips with butter. In large mixer bowl, combine melted chips, biscuit mix, sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Turn into well-greased 15 x 10-inch baking pan.

Bake 20 minutes or until center is set. Cool thoroughly.

In small mixer bowl, beat cream cheese, sugar, preserves and food coloring, if desired, until smooth. Spread over brownies. Garnish with Chocolate Drizzle. Chill. Cut into bars. Store, covered, in the refrigerator.

Chocolate Drizzle:

1/2 cup semi-sweet chocolate chips
1 tablespoon shortening

Melt semi-sweet chocolate chips with 1 tablespoon shortening. Immediately drizzle over bars.