This is a delicious bar cookie featuring a raspberry and chocolate layer between a shortbread bottom layer and a crumb topping top layer. Divine!

Shortbread Layer:

• 2 1/2 cups flour
• 1 cup sugar
• 1 cup butter, chilled and cut into chunks

Middle Layer:

• 2 cups raspberry jam
• 2 cups milk chocolate chips

Crumb Topping

• 1 1/3 cups flour
• 1 cup butter, chilled and cut into chunks
• 1 cup sugar
• 1 cup pecans, chopped super fine

Step by Step:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350°, until lightly browned. Remove and let cool for 10 -15 minutes.
• After it has cooled, spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine crumb topping ingredients with a fork or food processor until crumbly, then sprinkle over chocolate chip layer.
• Bake at 350° for 15-20 minutes, until top layer is lightly browned.

Yield: 12-15 servings