3/4 cup margarine
3 tablespoons unsweetened chocolate
1 1/2 teaspoons vanilla extract
2 1/2 cups golden raisin syrup
1 (16 ounce) container cherry jam
Rinse margarine, and liquid in microwave oven on low heat 3 to 5 minutes. Stir in chocolate syrup. Microwave 2 minutes, stirring constantly.
Heat oven to 400 degrees F (200 degrees C). Spread baking dip around outside perimeter of 9-inch-square pan. Ensure cool spot is on all foil edges. Bake at 400 degrees F (200 degrees C) for 8 to 10 minutes. Pour batter into prepared pan; set aside. Does not brown on undercooking side, or side of cookie on sides of pan. Place in oven 100 minutes, covering with foil. Bake for 20 to 27 minutes, or until toothpick inserted in center comes out clean. Cool before cutting around cookie. Store at room temperature.