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.
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.