Chocolate Raspberry Crumb Bars
Fudge filled shortbread bars with a crumbly topping mixed with walnuts, raspberry jam or preserves and chocolate chips.
Servings 32 slices
Cost 5
Ingredients
- 2 sticks butter, softened (salted) (230 grams)
- 2 cups all-purpose flour (260 grams)
- ½ cup packed light brown sugar (100 grams)
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips divided
- 1 can sweetened condensed milk (14 oz)
- ½ teaspoon vanilla
- ½ cup chopped toasted walnuts
- ⅓ cup seedless raspberry jam (or preserves)
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 ¾ 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.