Instructions: Preheat the oven to 180 C.

Line the base of a 30cm x 26cm x 3cm tin with waxed or baking paper.

Cream the butter in a bowl.

Beat in the sugar gradually, then beat in the chocolate.

Add the eggs and continue to beat until the mixture is light and fluffy.

Sift the flour and baking powder together.

Stir into the creamed mixture with the coconut, Choc Bits and almonds.

Spread half the mixture in the tin.

Cover with the raspberry jam.

Spread the remaining mixture over the jam.

Bake in the preheated oven for 30-35 minutes or until the slice is golden brown and a cake tester inserted into the centre comes out clean.

Leave in the tin for 10 minutes, then turn out onto a rack.

Cut into bars while warm.

NOTES : Makes 36-40

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