Chocolate Raspberry Truffle Bars

Ingredients:

• 1 (10.75 ounces) package Sara Lee^® Frozen Pound Cake thawed
• 1/3 cup raspberry jam seedless
• 1 (12 ounces) package chocolate chips semi-sweet
• 3/4 cup heavy whipping cream
• fresh raspberries (optional)

Directions:

1. Cut pound cake into 15 slices.
2. Place in the bottom of a 13x9-inch baking pan, cutting to fit, if needed.
3. Spread raspberry jam over pound cake.
4. Place chocolate chips in a medium bowl.
5. In a medium saucepan, bring cream to a boil; pour over chocolate chips.
6. Stir until chocolate chips are melted. Let mixture cool slightly.
7. Pour mixture over cake slices; refrigerate until firm.
8. Cut into bars.
9. Serve chilled; topped with raspberries, if desired.