• Prep Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 24

Raspberry Chocolate Chip Bars

  • Recipe Submitted by on

 Ingredients List

  • 1 c. butter softened
  • 2 c. all-purpose flour
  • 1/2 c. packed light brown sugar
  • 2 c. semi-sweet chocolate chips divided
  • 1 - 14 oz. can sweetened condensed milk
  • 1/2 c. raspberry jam


In a large mixing bowl, beat butter until creamy.
Beat in flour and brown sugar.
Press 2/3 of the batter into the bottom of a parchment paper-lined or greased 9x13-inch baking pan.
Bake at 350 degrees for about 10 minutes, or until edges are golden. Remove from heat.
In a medium microwave-safe bowl, combine 1 cup chocolate chips and can of sweetened condensed milk.
Heat on high for 1 minute. Stir, and microwave for additional 15-20 second intervals, or until mixture is smooth.
Pour over hot crust.
With the remaining batter, shape into small flattened disks or break off small bits of batter, and scatter them across the chocolate mixture.
Drop teaspoonfuls of raspberry jam over the chocolate and batter, as randomly as you'd like.
Sprinkle with remaining chocolate chips.
A lot of the chocolate mixture may not be covered by batter or jam, and that's fine.
Bake for 25-30 minutes, or until the edges and top are golden brown. It may still jiggle - jam and chocolate will set as they cool - but the edges and the dough on top should be golden.

Remove to a wire rack to cool completely. Once cool, a short chill in the fridge, 30-60 minutes, can help achieve cleaner cuts when cut into it (optional).

Cut into bars. Cookies will keep well in airtight containers for up to 7 days.

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