1 (12-ounce) package semi-sweet real chocolate chips
1 1/2 cups sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup raspberry preserves*
Powdered sugar, if desired
Heat oven to 350°F. Melt chocolate chips and butter in 2-quart saucepan over low heat, stirring occasionally, 5-8 minutes or until smooth. Remove from heat; stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until flour is moistened.
Spread batter into greased 13x9-inch baking pan. Drop spoonfuls of preserves on batter in the corners and around edge of pan; gently pull knife through batter and preserves towards center for swirled effect. (Do not over swirl.) Bake 33-38 minutes or until bars just begin to pull away from sides of pan. Cool completely. Cut into bars. Sprinkle powdered sugar over bars, if desired.
*Substitute orange marmalade or your favorite preserves.
Stir 3/4 cup white chocolate chips, milk chocolate chips or 3/4 cup chopped nuts into batter.