Chocolate Raspberry Crumb Bars

Prep: 25 Min.
Bake: 45 Min.
Yield: 36 bars

2 sticks (1 C.) butter, softened
½ C. packed light brown sugar
2 C. flour
¼ t. salt
2 C. milk chocolate chips
1 can (14 ounces) sweetened condensed milk
½ C. each: chopped nuts, seedless raspberry jam
½ C. prepared caramel sauce, optional

1. Heat oven to 350 degrees. Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Combine flour and salt; stir into the butter mixture until well mixed. Press 1+3/4 C. of the mixture into a greased 13x9 inch baking pan; set aside the remaining mixture. Bake until edges are golden brown, 10 min.

2. Combine 1+1/2 C. of the chocolate chips and milk in a medium saucepan; heat, stirring, over low heat until chocolate melts, about 5 minutes. Pour chocolate mixture over baked crust. Combine nuts with remaining crust mixture; spoon over chocolate. Drop teaspoon-size mounds of raspberry jam over crumb mixture. Top with remaining chocolate chips; drizzle caramel sauce over top, if desired. Bake until center is set, 30 Min. Cool; cut into bars.

190 calories, 47% of calories from fat, 10 g fat, 6 g saturated fat, 20 mg cholesterol, 23 g carbohydrates, 2.7 g protein, 90 mg sodium, 0.6 g fiber

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services