Raspberry Treasure Bars

By commercecook

This is a delicious bar cookie with a raspberry and chocolate layer between a shortbread bottom crust and a crumb top layer. It's very rich, so cut into small servings. And, yes, it takes a pound of butter.

Ingredients

• Shortbread Layer:
• 2 1/2 cups flour
• 1 cup sugar
• 1 cup butter, 2 sticks, chilled and cut into chunks
• Middle Layer:
• 1/2 cup raspberry jam
• 1/2 cup white chocolate chips (You can use milk chocolate chips instead.)
• Crumb Topping:
• 1 1/2 cups flour
• 1 cup, 2 sticks butter, chilled and cut into chunks
• 1 cup sugar
• 1 cup pecans, chopped fine

Preparation

Step 1

1. Combine shortbread layer ingredients with a fork or food processor until crumbly.
2. Press into the bottom of a buttered 9/13 pan.
3. Bake for 20-25 minutes at 350 degrees until lightly browned. Remove and let cool for 10-15 minutes.
4. Spread jam over the baked shortbread layer.
5. Sprinkle chocolate chips over jam.
6. Combine crumb topping ingredients with a fork or food processor until crumbly. Then, sprinkle over chocolate chips.
7. Bake at 350 degrees for 15-20 minutes or until top layer is lightly browned.