A co-worker at preschool brought this yummy dessert to our most recent potluck birthday lunch. I love the tart/sweet (raspberry/chocolate) combination - and they are buttery yummy, too! Julie shared the recipe so I had to try it. Julie's version was perfect but as usual, I did change a few things around. I just decided to make it easier by skipping a step or two - and it was still yummy.
Chocolate Raspberry Crumb Bars
1 cup butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 tsp salt
2 cups semi sweet chocolate chips, divided
14 oz can condensed milk
1/2 cup chopped nuts ( I used slivered almonds and didn't chop)
1/3 cup raspberry jam
Preheat oven to 350. Grease a 9 x 13 pan. Beat butter in a large bowl til creamy - gradually beating in flour, sugar and salt until well mixed. With floured fingers, press 1 1/4 cups (or a little more) of the crumb mixture onto bottom of the pan. Bake 10 - 12 minutes or until edges are golden brown. Combine 1 cup of chocolate chips with condensed milk in a small sauce pan - melt over low heat stirring til smooth. (I skipped this step and just pour the condensed milk over the crust and topped with 1 cup chocolate chips). Stir nuts into remaining crust and sprinkle this over the chocolate chip/condensed milk layer. Spoon little amounts of raspberry jam over crumb mixture and top with remaining cup of chocolate chips. Bake for 25-30 minutes - til edges are brown and top is lightly golden.