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Heat 2 cups (1 lb 4 oz) of raspberry (or other complimentary fruit) preserves until thin. Pour into a pastry bag with a No. 4 plain tip or into a plastic squeeze bottle. Pipe a zig-zag pattern of preserves onto serving plate. Place bar which has been dusted with powdered sugar onto center of the plate. Garnish with fresh raspberries and mint sprig.

YIELD: 64- 2 x 3 inch servings.