Preheat oven to 350 degrees. Spray a 9x13x2 inch pan with non-stick cooking spray.

Add the flour, sugar, salt and the cold butter into a food processor. Process until coarse crumbs are formed. Set aside 1 ½ cups of the mixture for the topping. I kept it in the refrigerator until ready to use. Press the remaining crumbs into the bottom of the prepared pan. Bake for 12 minutes or until light golden brown.

Add the condensed milk and 1 cup of the chocolate chips to a small sauce pan. Over low heat stir constantly until chips are completely melted. Pour the chocolate mixture over the baked crust and spread evenly. Sprinkle the remaining crumb mixture evenly over the top of the chocolate.

Drop the raspberry jam by the teaspoonful evenly over the top of the crumb mixture. Sprinkle with the remaining 1 cup of chips.

Bake for 30 to 35 minutes until filling is set. Completely cool on a wire rack.