Chocolate raspberry bars will become a holiday favorite that you will want to bake throughout the year.
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1 cup Land O Lakes® Butter, softened
2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
1 (12-ounce) package semi-sweet chocolate chips
1 (14-ounce) can (1 1/4 cups) sweetened condensed milk
1/2 cup finely chopped nuts
1/3 cup seedless raspberry jam
Heat oven to 350°F.
Beat butter in bowl at medium speed, scraping bowl often, until creamy. Add flour, brown sugar and salt; beat at low speed, scraping bowl often, until well mixed.
Press about 1 1/2 cups mixture onto bottom of lightly greased 13x9-inch baking pan with floured hands. Reserve remaining mixture. Bake 10-12 minutes or until edges are lightly browned.
Combine in small heavy saucepan 1 cup morsels and sweetened condensed milk. Cook over medium-low heat, stirring constantly, 3-5 minutes or until smooth. Spread over hot, partially baked crust.
Stir chopped nuts into remaining crumb mixture; sprinkle over bars. Drop scant teaspoonfuls of raspberry jam over chocolate and crumb mixture; sprinkle with remaining morsels. Bake 25-30 minutes or until topping is light golden brown and center is set.
Cool completely on wire rack. Cut into bars
Recipe and photo courtesy of NESTLÈ® USA.
Explore reviews fromour online community
I have made these for years and always get asked for the recipe!! They are so yummy!! 5plus stars!!
I don’t use the nuts. I always put the raspberry jam on top of the melted chocolate mixture,then add the chocolate chips and the crumb topping.
I make these every year at Christmas. Family, friends and coworker go crazy for them. So yummy!!
I skip the nuts and add extra jam so there is raspberry in every bite.
I've been making these for years and people always request them. They are seriously delicious!
I've made this every year around Christmas time for friends and family and always in demand at the annual Holly Fair Cookie Stroll. Easy and very delicious.
This is not just a bar cookie - this is a gourmet dessert that are found in the trendiest and most expensive bake shops. I bet that in a bake shop they would cut these into large triangles and charge $6 a piece for them! I use a little bit more raspberry than the recipe calls for and I scoop the raspberry jam out into a small bowl and mash it down until smooth so that I make certain to cover the bars over the entire 9 X 13 pan. These bars ship beautifully because the fudge helps to shore up the bar which also makes it easier for cutting. I have been making these for seven years and they are a top request! Pure love!