Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| ½ cup | Sugar |
| 1 | Stick butter; cut-up, softened |
| 3 tablespoons | Heavy cream |
| 1 teaspoon | Vanilla extract |
| ½ cup | Raspberry jam, seedless |
| 1¼ cup | Semisweet chocolate chips |
| Crumb topping (recipe below) |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:00 1. Preheat oven to 350 F. To mkae shortbread base, in a food processor, combine flour and sugar and process a few secs until mixed. Add butter, cream, and vanilla and process until mixture holds together. 2. Press evenly over bottom of a foil-lined 9 x 13-inch shallow baking pan. Bake 12 to 15 mins, or until very light golden. 3. Place spoonfuls of jam on top of warm crust. Spread evenly with a table knife. Sprinkle chocolate chips evenly over jam. Then top with Crumb Topping, sprinkling evenly over all. Return pan to oven and bake 18 to 20 mins longer, or until crumb topping is golden.
Cool completely, then cut into 48 bar cookies.
CRUMB TOPPING
¾ cup flour 5⅓ Tbs butter, cut in pieces, softened ⅓ cup sugar 1 tsp vanilla extract ½ cup chopped walnuts In a food processor, combine flour, butter, sugar, vanilla, and walnuts. Process with quick on/off (pulse) motions until mixture resembles coarse crumbs.