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
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REHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
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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.
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BAKE for 10 to 12 minutes or until edges are golden brown.
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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.
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SPRINKLE reserved crumb mixture evenly over bars. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.
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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.
Do you have a gluten-free version of this bar?
This recipe is similar: https://blog.nuts.com/blueberry-crumb-bars-recipe-gluten-free-vegan/
I bet you could use the crust part of iy and combine it with the toppings of my recipe. Good luck!