Pecan squares, upper left, took top honors in the extremely competitive bar cookie competition. Clockwise from top right are millionaire shortbread, almond squares and chocolate raspberry crumb bars.
1 cup (2 sticks) butter,
2 cups all-purpose flour
1/2 cup packed light brown
1/4 teaspoon salt
2 cups (12-ounces) semi-
sweet chocolate morsels,
1 1/4 cups (14-ounce can)
1/2 cup seedless raspberry
Preheat oven to 350 degrees. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until well mixed.
With floured fingers, press 1 1/4 cups crumb mixture onto bottom of greased 13 x 9-inch baking pan. Reserve remaining mixture.
Bake for 10 to 12 minutes or until edges are golden brown.
Combine 1 cup chocolate morsels and sweetened condensed milk and heat in microwave until morsels have melted; stir, then spread chocolate over hot crust.
Sprinkle reserved crumb mixture over chocolate filling.
Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
Continue baking for 25 to 30 minutes or until center is set.
Cool completely on wire rack, then cut into bars. Makes 24 bars.
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