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 1/2 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.