- 1 cup unsalted butterat room temperature
- 1/2c. brown sugarpacked
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup dark chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 6 oz. fresh raspberries
These Chocolate Fudge and Raspberry Bars are soft, chewy, crumbly and the ONLY thing you need on this rainy/slushy Wensday morning, with cup of hot coffee. Or you may want to make that a POT of coffee because you wont be able to resist having just one bite. These are probably one of my favorite bars that I’ve tried in a long time. I made a batch for my hubby’s office and also a batch to take to my sister’s for Thanksgiving and both times they were gone!
Preheat the oven 350F.
Spray a 9X13 pan with non-stick cooking spray.
In a large bowl, beat butter until creamy. Beat in brown sugar, flour, and salt until crumbly. Press 1¾ cups of crumb mixture into the prepared pan; bake for 12 minutes.
In a small sauce pan, combine the condensed milk and dark chocolate chips. Heat over medium heat until chocolate has melted, stirring constantly.
Remove the crust from the oven and pour the condensed chocolate mixture over the crust, spreading gently. ***You want to be really gentle when spreading the hot chocolate as the crust is not fully baked so it will lightly lift up when you pour and spread the chocolate***
Sprinkle the remaining crumbs over the chocolate layer; top with fresh raspberries and mini chocolate chips.