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Chocolate Raspberry Crumb Bars

Fudge filled shortbread bars with a crumbly topping mixed with walnuts, raspberry preserves and chocolate chips.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 32
Author: Cookie Madness


  • 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.