Fudge filled shortbread bars with a crumbly topping mixed with walnuts, raspberry preserves and chocolate chips.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 32
Author Cookie Madness
Ingredients
2sticks230 grams butter, softened (salted)
2cupsall-purpose flour260 grams
½cuppacked light brown sugar100 grams
¼teaspoonsalt
2cupssemisweet chocolate chipsdivided
1can14 oz sweetened condensed milk
½teaspoonvanilla
½cupchopped toasted walnuts
⅓cupseedless 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 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.