This bar cookie recipe features a buttery shortbread crust, creamy chocolate and raspberry jam for a perfectly balanced, decadent dessert that gets rave reviews from everyone who tries them.
These crumb bars are to die for! I first had them at a party and practically stalked the girl who brought them until she gave me a copy of the recipe. I just love the tangy jam with the rich chocolate and the buttery crust. Ahhh… they are so delicious!
And guess what? These bars sold for the second highest amount at the auction! I was pretty tickled. I had packaged them up in cellophane with a fancy ribbon and label, and they did look pretty irresistible. And just in case you are curious, the highest bid went for a gigantic grasshopper cake that was filled with hot fudge and topped with crushed up grasshopper cookies. My, oh, my, did I want a slice of that cake!
These bars start with a shortbread crumbly style crust. Then you add a chocolate and sweetened condensed milk layer to crank up the gooey factor. Then more crumbly crust, dobs of raspberry jam and a healthy sprinkle of chocolate chips to top it off in style.
These are truly decadent and rich, almost like a candy bar. I can’t wait for you to try them!
Chocolate Raspberry Crumb Bars
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. Print Share Rate
Ingredients
- 1 cup butter softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brown sugar packed
- 2 cups chocolate chips divided
- 14 ounces sweetened condensed milk (one can)
- 1/3-1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350° F. Grease a 9×13 inch baking pan.
- In a large mixing bowl, beat the butter until creamy. Add in flour, sugar and salt and beat until it is evenly mixed and has a crumbly texture.
- Sprinkle about 2/3's of the crust mixture onto the bottom of the prepared pan and press it down gently with your fingertips to form an even layer.
- Bake the crust for 10 to 12 minutes or until the edges are golden brown.
- Microwave 1 cup chocolate chips and the entire can of sweetened condensed milk in a microwave-safe bowl for 30 seconds. Stir until the chocolate chips are melted smoothly. Spread evenly over hot crust.
- Sprinkle the remaining crumb mixture evenly over bars. Drop dollops of raspberry jam evenly over the crumb mixture. Sprinkle with remaining chocolate chips.
- Bake for 25 to 30 minutes or until the center is set. As soon as it comes out of the oven, loosen around the edges with a metal spatula, then cool completely. Place in fridge to harden, then cut into bars to serve. Refrigerate any leftovers.