Chocolate Raspberry Crumb Bars

These Chocolate Raspberry Crumb Bars are adapted from an old recipe I posted years ago and forgot about. The recipe also needed a new photo, so of course that was the perfect excuse to make a batch this week. The bars are so good! The bottom layer is a buttery shortbread, the middle layer is a very soft and not overly sweet fudge, and the top layer is a mixture of crumbs, walnuts and chocolate chips.

Chocolate Raspberry Crumb Bars Notes

Hmm, I don’t have a lot to say about these bars because they’re super easy to make and the recipe is pretty straightforward. So let’s see. Notes.

• The original recipe from Nestle calls for a 9×13 inch pan and uses a full 14 oz can of condensed milk, but if you have half a can of condensed milk you need to use, you can halve the recipe and make it in an 8 inch square pan.
• If you do plan to make a half batch, the best way to use half a can of condensed milk is to weigh it.
• You can use any kind of butter, but Chocolate Raspberry Crumb Bars have a shortbread crust, and shortbread is almost always better with high end butter. High end butter. That’s subjective. What I mean is anything from Land o’ Lakes to KerryGold to Plugra. If you are in Europe, I guess all of your butter is “high end”.
• Raspberry jam is so fun to buy. I like Bonne Maman.
• You can use any nuts other than walnuts. Pecans are particularly good.
• As always, if you like cutting clean and neat slices, line your pan with foil. When the bars are done, chill them thoroughly before slicing.

• Elegant Raspberry Chocolate Pie
• Chicago Public School Butter Cookies
• White Chocolate Raspberry Muffins
• Raspberry Bars
• One Bowl White Chocolate Raspberry Macadamia Cookies

Chocolate Raspberry Crumb Bars

Cookie Madness

Fudge filled shortbread bars with a crumbly topping mixed with walnuts, raspberry preserves and chocolate chips.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 32

Ingredients

 

• 2 sticks 230 grams butter, softened (salted)
• 2 cups all-purpose flour 260 grams
• 1/2 cup packed light brown sugar 100 grams
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips divided
• 1 can 14 oz sweetened condensed milk
• 1/2 teaspoon vanilla
• 1/2 cup chopped toasted walnuts
• 1/3 cup seedless raspberry jam

Instructions

 

• Preheat oven to 350 F. Grease 13 x 9-inch baking pan.
• Beat butter and sugar in large mixer bowl until creamy. Add flour and stir until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining crumb mixture. Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup chocolate chips and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Remove from heat and add vanilla; quickly spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
• Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

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