2 sticks butter
1 1/2 c. sugar
2 egg yolks
2 1/2 c. flour
1 (10 oz.) jar raspberry jelly or apricot preserves
1 c. semi-sweet chocolate bits
1/4 tsp. salt
4 egg whites
2 c. finely chopped nuts

Cream butter with egg yolks and 1/2 cup sugar. Add flour and knead with fingers. Pat batter out on a greased cookie sheet to about 3/8 inch thickness. Bake for 15-20 minutes at 350 degrees until lightly browned. Remove from oven; spread with jelly and top with chocolate bits. Beat egg whites with salt until stiff. Fold in remaining cup of sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees. Cut into bars. Yield: 2 dozen bars, 3 x 1 inch.