Holiday Raspberry Chocolate Bars
Once introduced at a holiday party, these bars became an annual “must make” for contributor Barbara Martin.
Ingredients
- 2½ cups (317g) all-purpose flour (may use GF cup-for-cup alternative)
- 1 cup (192g) granulated sugar
- ¾ cup finely chopped pecans or pecan meal
- 1 egg
- 1 cup (2 sticks) butter, diced
- 1 (12-ounce) jar seedless raspberry jam
- 1⅔ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉ and grease a 13" x 9" baking pan.
- Mix the flour, sugar, pecans, and eggs in a large bowl.
- Cut the butter in with a pastry blender or two knives until mixture resembles course crumbs. Set aside 1½ cups of the crumb mixture.
- Press the remaining mixture over the bottom of pan to form a crust.
- Stir jam to soften; carefully spread over the crumb mixture.
- Sprinkle with the semi-sweet chocolate chips.
- Crumble reserved crumb mixture over top.
- Bake for 40-45 minutes or until crumbs are golden brown.
- Cool completely, cut, and serve.
Notes
Storage: Cool and cover the pan tightly or store the bars in an airtight container. The bars may sit on the counter for several days or be refrigerated for about a week. They freeze well too.
Mix it up: Though a winning recipe as is, you could experiment with walnuts instead of pecans, strawberry jam in place of raspberry, and/or white or dark chocolate chips instead of semi-sweet.
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