Holiday Red Raspberry Chocolate Bars
These festive holiday bars have a buttery pecan crust topped with red raspberry jam, chocolate chips and a crumb topping.
2 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup finely chopped pecans
1 cup cold butter or margarine
1 large egg, beaten
1 (12-ounce) jar seedless red raspberry jam
1 2/3 cups HERSHEY'S Milk Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI KISSES Brand Milk Chocolates
- Preheat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
- Stir together flour, sugar, pecans, butter and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 1/2 cups crumb mixture.
- Press remaining crumb mixture on bottom of prepared pan; spread jam over top. Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
- Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Makes about 3 dozen bars.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.