A friend of mine makes these; I had some this weekend and they are SO GOOD. Shortbread-y crust topped with soft fudgelike goodness, topped with MORE shortbread, topped with raspberry jam & chocolate chips. Adapted from the “Chocolatey Raspberry Crumb Bars” in a joint Land O Lakes / Nestlé-sponsored recipe; click the link for the photo source and original recipe.
Chocolatey Raspberry Shortbread Crumb Bars
(Makes 3 dozen bars)
- 1 cup (2 sticks) butter, softened
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups (12-oz pkg) semi-sweet
chocolate chips, divided
- 1 1/4 cups (14-oz can)
sweetened condensed milk
- 1/2 cup walnuts/pecans chopped fine (OR 3/4 c of ground almonds; ground before measuring) (optional)
- About 9 oz (1/2 an 18-oz jar) seedless raspberry jam (the original recipe called for 1/3 cup)
Preheat oven to 350° F and grease a 13 x 9-inch baking pan. Cream butter, then cream together with sugar, flour, then salt. Lightly flour fingers and press 1 3/4 c (not all!) of the shortbread crumb mixture into pan, reserving the rest of the crumb mix. Bake 10–12 min (edges will be golden brown).
In a small, heavy-duty saucepan over low heat, combine 1 c (not all!) chocolate and sweetened condensed milk, stirring until smooth. Pour evenly onto hot baked crust.
Combine remaining shortbread-crumb mix and nuts (if using). Sprinkle evenly over chocolate-fudgy layer. Top with teaspoonsful of raspberry jam, then remaining chips. Bake for another 25–30 min. Cool before slicing.