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.