Here’s a recipe that a former co-worker shared with me years ago. This delicious cookie bar has a buttery shortbread crust layered with gooey sweet jam, chocolate chips and an almond crumb topping. Now who wouldn’t like that?
Black Raspberry Chocolate Bars
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup softened butter
For the Crumb Topping:
2/3 cup all purpose flour
1/2 cup sliced almonds
1/3 cup brown sugar
4 tablespoons softened butter
For the Filling:
1 cup seedless black raspberry jam
6 ounces milk chocolate or dark chocolate chips
Pre-heat oven to 375 Degrees
Line a 9 x 9 inch baking pan with foil
Combine crust ingredients in a medium bowl with a pastry blender or fork
Press mixture firmly into pan
Bake for 20 minutes- top should be slightly firm
Combine crumb topping ingredients until blended & set aside
Remove baked crust from oven
Top hot crust with jam spread within 1/4 inch from the edge
Sprinkle with chocolate chips, pressing them into the jam
Add crumb topping and chocolate chips, (press chips into crumbs and jam) top with sliced almonds and bake an additional 20 minutes until chocolate chips are softened.