Chocolate Raspberry Crumb Bars

A few years ago, when my girls were younger, I decided to try something I'd never tried before. A hands-on cookie making class at the local Real Canadian Superstore. My family's Christmas traditions didn't include cookie baking/exchanges so I was eager to learn a new skill and perhaps create a new tradition with my family. Not to mention it was a great way to get this mama out of the house and socialize.

One of the recipes I learned to make on that memorable evening was a a delicious crumb bar of chocolate and raspberry. In all honesty, I could just drizzle warm chocolate over raspberries and declare that I'd found heaven but really, this recipe is to be tried and tasted, of course.

Chocolate Raspberry Crumb Bars

Ingredients

1 cup unsalted butter, room temperature
2 cups all-purpose flour
1/2 cup packed golden brown sugar
1/2 tsp. salt
2 cups coarsely chopped bittersweet chocolate, divided
1 14oz can sweetened condensed milk
1/2 cup finely chopped toasted hazelnuts
1/2 cup seedless raspberry jam

Method

1. Preheat the oven to 350F. Lightly grease a 9x13 baking pan.

2. In a large bowl, using an electric mixer, beat the butter until creamy, about 1 minute. Add the flour, brown sugar and salt; continue to beat until well mixed. Let it be crumbly. Crumble with fingertips if needed.

3. Press 1 1/2 cups of this mixture into the bottom of the prepared pan. Bake until set and edges are light brown, about 10-12 minutes.

3. Use your fingertips to crumble the rest of this mixture; set aside.

4. In a heavy saucepan, combine 1 cup of the chocolate and the condensed milk. Cook over medium heat, stirring constantly, until mixture is smooth and chocolate has melted, about 3 minutes. Pour onto baked crust; spread evenly.

4. Stir the nuts into the crumb mixture; sprinkle evenly over the chocolate filling.

5. Drop the jam by scant teaspoonfuls over the crumbs. Scatter the remaining chocolate over top

6. Bake until the centre is firm and the top is golden brown, about 25-30 minutes. Cool at least 1 hour before cutting into bars.

 Recipe submitted by Liz Marques Kogan, member of momstown Milton  

 www.orchidaforever.blogspot.ca