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Chocolate Raspberry Crumb Bars
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- #14064
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1 can (14 ounce size) sweetened condensed milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
directions
Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.
Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
added by
margjohnson
nutrition data
181 calories, 10 grams fat, 23 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
October 12, 2007
I think this recipe is just wonderful! The raspberry dispersion is an issue - but I find that if you heat the preserves for 10 seconds in the microwave and use a spoon, it's much easier to distribute - I usually use about 3/4 cup of the preserves and it's great!
September 24, 2004
I thought the chocolate to raspberry ratio was much too high. The chocolate was overpowering. Also, I had a problem with the raspberry dispersion...it didn't, so there were blobs of it throughout the pan. Because the chocolate is soft when the raspberry is added, I am not sure what the solution is. Maybe piping it on?