Raspberry Toffee Chocolate Chip Bars

Many of the things I make are out of necessity to use up something in my fridge or pantry.  I recently noticed many jars of homemade raspberry jam on the top shelf of the fridge half full (or half empty, depending on your attitude).  Why???  So, I needed to make something using raspberry jam.  When I attempted to open the first jar…stuck.  I believe I figured out the reason for multiple jars in the fridge.  If it’s stuck shut, open a new one, much easier.

These bars have a buttery shortbread base with raspberry jam and mini chocolate chips.  I added toffee bits with the chocolate chips for some added flavor.


1¾ cups flour
1 cup sugar
1 cup cold butter, cubed
1 egg
1 tsp vanilla
1 cup seedless raspberry jam
1/4 cup miniature semisweet chocolate chips
1/4 cup toffee bits

In large bowl, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in egg and vanilla just until moistened.  Set aside 1 cup crumb mixture for topping.

Press remaining mixture into a greased 11 x 7 baking pan.  Bake at 350° for 5 minutes.  Spread with jam and sprinkle with reserved crumb mixture.  Bake 35-40 minutes longer or until golden brown.

Sprinkle with mini chips and toffee bits. Return to oven for 30 seconds or until chips are glossy.  Cool completely on a wire rack.  Cut into bars. 

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