Bar recipes are always a good choice when you’re short on time. They are less labor intensive than making cookies since no scooping is involved. Bar recipes are perfect for those times when your child comes home and says he/ she needs something the next day. They are also nice for holiday gift trays or tins for friends and neighbors. These chocolate chip raspberry pecan bars will satisfy your sweet tooth.
I took some of these to a meeting at school and came home with an empty plate. My raspberry loving husband also raved about them. I’ve made them a few times in the last couple of months because they were so delicious. If you’re not a fan of raspberry, you can use strawberry instead. Chocolate and strawberry are a delicious combination in this bar as well.
Want more bar cookie ideas? Check out these recipes:
- 2 ½ cups flour
- 1 cup sugar
- ¾ cup finely chopped pecans
- 2 sticks cold unsalted butter, cut into cubes
- 1 egg, lightly beaten
- 1 ½ cups seedless red raspberry jam
- 1 cup chocolate chips, milk or semi-sweet
- Preheat oven to 350 degrees F. Grease a 9 x 13 x 2 inch baking pan.
- Stir together the flour, sugar, pecans and egg in a large bowl. Cut in butter with pastry blender or fork until the mixture resembles coarse crumbs. Measure out 1 ½ cups of crumbs and set aside. Press remaining crumb mixture into bottom of prepare pan. Spread the raspberry jam over the top. Sprinkle evenly with the remaining crumb mixture and chocolate chips, gently pressing the chips into the mixture.
- Bake 45 to 50 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Dust with powdered sugar or make a powdered sugar glaze for the top if desired.
Substitute strawberry jam for the raspberry jam.