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.
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.
- 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
- 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.