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Chocolate Raspberry Bars
Chocolate Raspberry Bars have a buttery brown sugar crust layered with raspberry jam, sweetened condensed milk and melted chocolate. Rich and gooey.
Ingredients
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon salt
- 1 cup cold butter
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips divided
- ⅔ cup seedless raspberry jam
Instructions
- 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 a little less than half 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 half 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 rest of the chips.
- Bake for 30 to 35 minutes until filling is set. Completely cool on a wire rack.
Notes
Cold butter: Use cold butter so the crust and crumb topping turn out crumbly, not greasy.
Low heat: Melt the chocolate and condensed milk over low heat, stirring constantly, so it doesn’t scorch.
Cool completely: Let the bars cool all the way before cutting so they slice cleanly.
Storage: Keep the bars covered at room temperature for up to 3 days, or in the fridge for up to 1 week.
Nutrition
Serving: 1 | Calories: 289kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 112mg | Fiber: 2g | Sugar: 24g
https://dearcrissy.com/chocolate-raspberry-bars/dear crissy