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.
