Chocolatey Raspberry Crumb Bars

These bars always get a fantastic review when I make them - and they are incredibly easy. There aren't even any eggs in here because you just make the crumb layer, then top with the chocolate, raspberry jam, and chips! It really couldn't be easier and you get a delicious result.

If you read my blog regularly, you know I love white chocolate, so I always sub in 1/2 cup of white chocolate chips in the topping to mix it up a little. And get ready for a buttery, chocolately, fruity bar that will knock your socks off!

Chocolatey Raspberry Crumb Bars

from verybestbaking.com

Makes 36 bars

1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) semi-sweet chocolate chips, divided (I sub in 1/2 cup white chocolate chips)

1 can (14 ounces) sweetened condensed milk

1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam

Preheat oven to 350 degrees F. Grease a 13 x 9 baking dish (cooking spray or butter).

Beat butter in large mixing bowl with electric mixer until creamy, about 2 minutes. Beat in flour, salt, and sugar and mix until crumbly. Press 1 3/4 cups of the mixture into the bottom of prepared baking dish, reserving remaining mixture.

Bake for 8 to 10 minutes or until edges are just turning golden brown.

Mix sweetened condensed milk and one cup semi-sweet chocolate chips in medium, microwave-safe bowl. Microwave for 1 minute, uncovered. Stir until completely blended. If necessary, microwave at 15-second increments until combined.Spread over hot crust.

Stir nuts (if using) unto reserved crumb mixture; sprinkle over chocolate layer. Drop the jam by the teaspoonful over the crumb mixture. Sprinkle with remaining 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips.

Bake for 25 to 30 minutes or until center is set. (Be careful with the white chocolate chips, as they will start to brown.) Cool completely in pan on wire rack. Cut into bars.