Raspberry Chocolate Chip Bars
A bar with a buttery shortbread-like crust, dollops of raspberry jam, a fudgy chocolate layer, and chocolate chips!
Servings 24 bars
Ingredients
- 1 c. butter softened
- 2 c. all-purpose flour
- 1/2 c. packed light brown sugar
- 2 c. semi-sweet chocolate chips divided
- 1 - 14 oz. can sweetened condensed milk
- 1/2 c. raspberry jam
Instructions
- In a large mixing bowl, beat butter until creamy.
- Beat in flour and brown sugar.
- Press 2/3 of the batter into the bottom of a parchment paper-lined or greased 9x13-inch baking pan.
- Bake at 350 degrees for about 10 minutes, or until edges are golden. Remove from heat.
- In a medium microwave-safe bowl, combine 1 cup chocolate chips and can of sweetened condensed milk.
- Heat on high for 1 minute. Stir, and microwave for additional 15-20 second intervals, or until mixture is smooth.
- Pour over hot crust.
- With the remaining batter, shape into small flattened disks or break off small bits of batter, and scatter them across the chocolate mixture.
- Drop teaspoonfuls of raspberry jam over the chocolate and batter, as randomly as you'd like.
- Sprinkle with remaining chocolate chips.
- A lot of the chocolate mixture may not be covered by batter or jam, and that's fine.
- Bake for 25-30 minutes, or until the edges and top are golden brown. It may still jiggle - jam and chocolate will set as they cool - but the edges and the dough on top should be golden.
- Remove to a wire rack to cool completely. Once cool, a short chill in the fridge, 30-60 minutes, can help achieve cleaner cuts when cut into it (optional).
- Cut into bars. Cookies will keep well in airtight containers for up to 7 days.
Notes
I've also made these bars with milk chocolate, and they are superb!
I've tried these with white chocolate, and they do not work.... please do not substitute white chocolate.