Prep 25 mins
Cook 35 mins
A nice little bar cookie.
Make and share this Chocolate Raspberry Crumb Bars recipe from Food.com.
- Preheat oven to 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a large bowl, beat butter until creamy.
- Beat in flour, sugar, and salt until well mixed.
- With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
- Bake for 10 to 12 minutes or until edges are golden brown.
- Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
- Melt over low heat until smooth.
- Spread over hot crust.
- Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
- Drop teaspoonfuls of raspberry jam over crumb mixture.
- Sprinkle with remaining semi-sweet chocolate morsels.
- Continue baking for 25 to 30 minutes or until center is set.
- Cool completely on wire rack.
I actually won the "Bar Cookie" division at our local fair with these. The only thing I do differently is to increase the dough mixture by 1/2. That way I can make the bottom crust a little thicker, and have more crumbles for the top--one of my families' all time favorite desserts! Thank you for posting!
These are fabulous bars! The raspberry flavor is a hidden surprise. I melted my chocolate chips/condensed milk in the microwave for 2 minutes. I suggest greasing the baking dish very well and not spreading the jam to the sides (since it will bake on and harden as it cools). Also, after cooling a bit, remove the bars from the pan (it will be easier than when they are completely cooled). I found this recipe in the "Can't Believe It's Kosher!" cookbook.
Amazing! Every one of my friends who has tried these has raved about them. The only thing that I will change next time (and this is my fault) is to use a different raspberry jam. I used preserves that I had in my fridge this time around and they didn't melt enough to cover all of the bars. These are definitely going to become a staple of my go-to baked goods.