Chocolate Fudge Raspberry Bars
1 cup butter, room temperature
2 cups flour
⅓ cup sugar
¾ cup chocolate chips
2 tbsp cocoa powder
1 can (14 oz.) sweetened condensed milk
¾ cup seedless raspberry jam
½ cup fresh raspberries, chopped
1 tbsp raw sugar (optional)
Preheat the oven to 350°.
In a mixing bowl, combine the softened butter, sugar, and flour. Mix until incorporated and the dough is crumbly. With floured fingers press the cookie dough into the bottom of a 9x13” baking dish. Bake for 15 minutes.
When the cookie base is almost done, heat the sweetened condensed milk in a small saucepan, add the chocolate chips and cocoa powder and stir until melted. Spread over the hot crust. With a spoon, drop raspberry jam over the chocolate fudge. Top with chopped raspberries and sprinkle with raw sugar, if using. Bake for another 27-30 minutes.
Cool completely before cutting into bars.
Makes 24 bars.
I made these last weekend when my mother-in-law and sister-in-law were visiting us at our new house. They were a hit! They have a delicious shortbread crust, a rich and creamy fudge layer, then topped with bright raspberries. The chocolate and raspberry are so good together! I increased the measurement for the jam from ½ cup to ¾ cup because I thought they could have used a touch more raspberry. I decreased the amount of fresh berries from 1 cup to ½ cup because my husband is picky about seeds.
The picture above really doesn't do these bars justice. I apologize for my poor photography lately; I haven't unpacked all of my blog picture-taking stuff yet and I have to do some experimenting here at our new house to find the best lighting.
If you think these look good, you might also be interested in what I made last year for Valentine's Day: Chocolate Raspberry Parfaits. Yum!
Happy Valentine's Day!