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Raspberry Chocolate Bars
Raspberry Chocolate Bars Eileen Goltz | Dairy
1 hour, 5 minutes 30 minutes
35 minutes
24 to 30 bars

  • 1 cup (2 sticks) butter or margarine, softened
  • 2 cups flour
  • ½ cup packed light brown sugar
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips, divided
  • 1 (14 oz.) can sweetened condensed milk
  • ½ cup slivered almonds
  • ⅓ cup seedless raspberry jam

  1. Preheat oven to 350°F. Grease 13x9-inch baking pan.
  2. In the bowl of an electric mixer beat the butter until creamy. Add the flour, sugar and salt and mix until just crumbly. With floured fingers, press 1-3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
  3. Bake for 10 to 12 minutes or until edges are golden brown.
  4. In a microwave bowl combine 1 cup chocolate chips and sweetened condensed milk and microwave for 1 minute and then stir to combine. Heat again if all the chips haven’t melted, just an additional 5 to 10 seconds. Spread the chocolate mixture over the warm crust.
  5. Combine the almonds with the remaining crumb mixture and then sprinkle it over the chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.
  6. Bake for an additional 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.