Raspberry Chocolate Shortbread Bars

raspberry chocolate bars

You know what I hate? The evil geniuses who thought it was a good idea to create Raspberry M&M’s.

There I was yesterday, at the store on my lunch break, picking up milk for Baby Boy. I’m walking down the aisle saying to myself  ”Just get the milk, you don’t need any chocolate. Just get the milk and get out.”

Then, out of the corner of my eye, I see the purple package of M&M’s and the words “Raspberry”. I stopped dead in my tracks. I looked at the package, debating for all of a nanosecond before it was in my hands and I was on my way.

I’m a sucker for pretty much anything with raspberry, and when combined with chocolate I simply can’t resist. If you’re like me, I hope this post stops you dead in your tracks just like that package of Raspberry M&M’s did me, because these Raspberry Chocolate Shortbread Bars are where. it’s. at.

These bars are soft and gooey, with just the right combo of chocolate and raspberry, and chopped pecans add a nice little crunch (which you can omit if you aren’t into them). And the best part? They came from a Weight Watchers recipe (which you would never believe) so they leave you less guilty – ie, you can have seconds!

raspberry chocolate bars

Raspberry Chocolate Shortbread Bars

Ingredients

  • 2 cups low fat buttermilk baking mix
  • 1/3 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons fat free milk
  • 1 (14 oz) can fat-free sweetened condensed milk
  • 1 1/4 cup semisweet chocolate chips
  • 3 tablespoons chopped pecans
  • 1/3 cup seedless raspberry preserves

Instructions

  1. Preheat oven to 350 degrees. Line 9 x 13 inch baking pan with foil and spray with nonstick spray. Whisk baking mix, brown sugar, and butter in large bowl. For topping, transfer 1/4 cup to small bowl. For crust, drizzle milk over remaining mixture; stir until evenly moistened. Press evenly in pan to cover bottom. Bake until edges brown, 15 minutes.
  2. For filling, microwave condensed milk and 1 cup chips in large microwaveable bowl on high 1 to 1 1/2 minutes. Stir evenly over hot crust. Stir pecans into topping; sprinkle over filling. Add jam by 1/2 tablespoonfuls over topping, spacing 1 to 2 inches apart. Sprinke topping with remaining 1/4 cup chips. Bake until filling is set, about 30 minutes. Cool. Lift from pan using foil. Cut into bars.
http://thekeenancookbook.com/dessert/raspberry-chocolate-shortbread-bars

Recipe adapted from Weight Watchers magazine

raspberry chocolate bars

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