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Crust:
2/3 c butter, room temp
1 c firmly packed brown sugar
2 c all-purpose flour
3/4 jar of Bonne Maman Raspberry Jam
1/2 bag milk chocolate chips
1/2 bag semisweet chocolate chips
OR
1 bag white chocolate chips
Beat butter and brown sugar until smooth. Stir in flour. Lightly press dough into 9x13 pan.
Bake 325 until dry to the touch. So maybe, 24 minutes. Time will vary.
After you take it out, let it cool completely. Then, spread 3/4 jar of Bonne Moman on crust.
Bake at 350 until the jam bubbles in the center. It can bubble quite a bit, so don't worry about having to constantly check it. When that is done, let it cool completely. Then, melt chocolate (I use the double boiler method) and spread on bars. Place in freezer for a few minutes to slightly harden chocolate and then score the chocolate into size of bars desired.
Enjoy,
Lindsey
© 2008-23