Tender crumb bars layered with raspberry preserves and semisweet chocolate chips, finished with a buttery crumble topping. Makes about 32 bars.
Raspberry preserves and semisweet chocolate chips are tucked between a soft, buttery crumb base and a little crumble topping. The recipe makes a full pan for sharing.
Helpful Tips
- The base is meant to be thin; spread it evenly over the pan bottom.
- Drop the reserved topping in small pieces so the raspberry and chocolate layers remain visible.
- Cool the bars completely before cutting.
THE RECIPE
Chocolate Chips and Raspberry Bars
Prep15 min
Bake25 min
TotalAbout 1 hr 40 min
YieldAbout 32 bars
Ingredients
Instructions
- Heat the oven to 400°F (200°C). Grease a 13 × 9 × 2-inch baking pan.
- Stir together the flour, sugar, baking powder, and salt in a large bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the beaten egg, milk, and vanilla; beat on medium speed until blended.
- Reserve 1/2 cup of the mixture for the topping. Spread the remaining mixture in a thin layer over the bottom of the prepared pan. Spread the raspberry preserves evenly over the batter, then sprinkle the chocolate chips over the preserves. Drop the reserved batter over the chips by 1/2-teaspoonfuls.
- Bake for about 25 minutes, or until golden. Cool completely in the pan on a wire rack, then cut into bars.
Frequently Asked Questions
What kind of preserves work best?
The cookbook specifies raspberry preserves. Choose a smooth preserve that spreads easily.
How many bars does the recipe make?
About 32 bars from a 13 × 9-inch pan.
Recipe adapted from vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.