These chocolate raspberry crumb bar cookies are a gooey and delicious dessert!
These bars are a huge hit every time I serve them. The buttery crumb crust is the perfect compliment to the rich chocolate and tangy raspberry jam.
- 1 cup butter softenend
- 2 cups flour
- 1/2 cup packed brown sugar
- 2 cups chocolate chips, divided
- 1 14 oz can sweetened condensed milk
- 1/3-1/2 cup seedless raspberry jam
REHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. 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.
MICROWAVE 1 cup chocolate chips and sweetened condensed milk in a microwave-safe bowl on high for 30 seconds. Stir until chocolate chips are melted smoothly. Spread evenly over hot crust.
SPRINKLE reserved crumb mixture evenly over bars. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.
BAKE for 25 to 30 minutes or until center is set. Loosen around the edges, then cool completely in pan on a wire rack. Cut into bars.