Raspberry Chocolate Shortbread Bars

By Cindy_Wicker

Ingredients

• 2 cups low fat buttermilk baking mix
• 1/3 cup packed brown sugar
• 2 tbsp. unsalted butter, melted
• 2 tbsp. fat free milk
• 1 (14 oz.) can fat free sweetened condensed milk
• 1-1/4 cup semisweet chocolate chips
• 3 tbsp. chopped pecans
• 1/3 cup seedless raspberry perserves

Details

Servings 30

Preparation

Step 1

Preheat oven to 350 degrees. Line 9 x 13 baking pan with foil and spray with nonstick spray. Whisk baking mix, brown sugar and butter in a large bowl. for topping, transfer 1/4 cup to a small bowl. For crust, drizzle milk over remaining mixture. Stir until evenly moistened. Press evenly in pan to cover bottom. Bake for 15 minutes until edges brown. For filling, microwave condensed milk and 1 cup chips in large microwave safe bowl on High for 1 to 1-1/2 minutes. Stir until chips are melted. Spread evenly over hot crust. Stir pecans into topping. Sprinkle over filling. Add jam by 1/4 teaspoonfuls over topping, spacing 2 inches apart. Sprinkle topping with remaining 1/4 cup chips. Bake for 25 minutes or until filling is set. Cool. Lilt from pan using foil. Cut into 30 bars.

5 WW PP