By now it's well known that Dennis loves the combination of raspberry and chocolate chips. Of course in the winter it's a bit hard to get fresh raspberries so raspberry preserves will have to do.I freaked out a bit when I first started spreading the bottom layer of the dough as it was extremely thin. I didn't think there was any way I could fill the entire pan with it. However, I dipped a knife in some water and that helped spread the dough evenly. These bars have a really nice contrast between the sweetness of the raspberry preserves and the slight bitterness of the chocolate. Plus they look rather attractive if I do say so myself.
Chocolate Chip Raspberry Bars (from Favorite Brand Name Cookies)
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg, beaten
1/4 cup milk
1/2 teaspoon vanilla
3/4 cup raspberry preserves
1-2 cups chocolate chips (use your judgement - it calls for 1 cup but I'm sure I put in more than that...)
Heat oven to 400 degrees. Grease 13x9 baking pan.
Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat at medium speed until well blended.
Reserve 1/2 cup mixture for topping. Spread remaining mixture onto bottom of prepared pan. This layer will be very thin - dip a knife in some water to help you spread the dough. Spread preserves evenly over dough then sprinkle chocolate chips over top. Drop reserved dough by 1/2 teaspoons over chips.
Bake 25 minutes or until golden. Cool completely in pan on wire rack before cutting into bars. Make about 32 bars.
