Monday, June 20, 2016
The name stuck.
Chocolate. Pecans. Raspberry jam. All on a shortbread crust. Hard to go wrong with that. Rob tells me I should should add more jam. Maybe. I wonder how they'd taste if I mixed the jam right in with the chocolate ganache?
I have no idea where I got the recipe, I've had it for years. It's a tried and true favorite: easy to make, looks nice and most everyone loves them.
Evil can be good.
1 cup butter
2 cups flour
½ cup brown sugar
2 cups chocolate chips, divided
½ cup cream or milk
⅓ cup seedless raspberry jam
½ cup nuts
Preheat the oven to 350. Beat the butter, sugar. Cut in flour with a pastry knife. Press ⅔ of the mixture into a 13x9" pan. Bake for 10-12 minutes.
Melt 1½ cups of chocolate chips with cream/milk. Spread over hot crust.
Sprinkle the rest of the crumb mixture over crust and chocolate, then sprinkle the nuts and remaining chocolate chips. Stir the jam (or microwave it for about 10 seconds) to help liquefy it, then drizzle it over the bars. Bake 25-30 minutes.
Cool. Cut into bars.