Chocolate Raspberry Crumb Bars
Source: Nestle Toll House
1 cup (2 sticks) butter softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups Chocolate Chips
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
1/2 cup chopped pecans (optional)
3/4 cup fresh raspberries, semi crushed and sweetened with a little sugar.
Note: Original recipe uses raspberry jam.
350 °F oven. Line 13 x 9-inch baking/cookie pan with foil. Butter.
Beat butter until creamy. Beat in Brown Sugar. Add Flour and salt and continue mixing until crumbly. Press 1 3/4 cups of crumb mixture into buttered pan. Set remaining crumbs aside.
Bake until golden – 10 to 12 minutes. Remove from oven.
While crust is baking, place sweetened condensed milk in small sauce pan and add one cup of chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
Pour over warm crust.
Add nuts (if using) to reserved crumb mixture. Sprinkle crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and finish by sprinkling on remaining cup of chocolate chips.
Return to oven and bake for 20 to 30 minutes until centre is set and crumbs are golden. Cool on rack before cutting into bars.
6 Comments Add yours
Raspberries and chocolate are such a winning combo..:)Great thinking Ann..
I don't mind jam on toast, but in desserts, fruit is much more appealing. Your bars look magnificent, Ann!
This looks so good, I wish it was here in front of me. I had some raspberries left to and I would have loved to make this, too bad I didn't see this earlier! Have a great day!
This looks absolutely delicious!FlowerLady
These look great – I've never seen a dessert like this made with fresh raspberries. It looks great.
Looks delicious, but I always have raspberry preserves handy. How much did the original recipe call for?