Prep 25 mins
Cook 35 mins
A nice little bar cookie.
- 236.59 ml butter, softened
- 473.18 ml flour
- 118.29 ml light brown sugar, firmly packed
- 1.23 ml salt
- 340.19 g package semisweet chocolate morsels, divided
- 396.89 g can sweetened condensed milk
- 118.29 ml nuts, chopped
- 78.07 ml seedless raspberry jam
- 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.
**GLUTEN FREE VERSION REVIEW! I have to give an excellent review for this. A co-worker of mine made this for a holiday office party. Due to gluten sensitivity, I could not enjoy them, but they really stood out to me on the table and wanted to figure out a way to make them. My co-worker had given me the recipe and I went home and decided to try it with my GF flour. Because of some previous experiences, I have come to learn that GF flour does not always work as a substitute for regular flour, as it impacts the consistency of the dough. I still gave this a shot. And, it comes out perfectly!!! I use the Cup 4 Cup flour as it includes the xanthan gum already. It's the first GF dessert where I feel like I am eating a normal regular gluten dessert. I have even made them for our parties at home and no one has ever noticed the difference. In fact, my Mom and Aunt ate almost the whole plate of them that I brought on Christmas Eve and then asked why I didn't bring more!