Alright, I know it’s only the second week of October right now, but I’m about to get a little nostalgic on you all. I’m going to start talking a bit about the holidays right now…
Yes, the holidays. I know, I know…have a lost my marbles? Well, there are days I do question that, but today is not one of them.
You guys know I get pretty psyched about any holiday that falls between October 31st and December 31st, and sometimes I tend to celebrate a bit early. But I promise, I’m talking holidays with good intentions today, and for a good cause.
Foodbuzz has partnered with Frigidaire for what has been dubbed the “Talk Turkey” campaign. The campaign was established to benefit Save the Children and they’re looking for your help. For every person who “talks turkey,” Frigidaire will donate $1 and a turkey to Save the Children (and you’ll also be entered for a chance to win a new range). So go head over to Make Time for Change to “talk turkey,” and then come on back here to check out one of my favorite recipes.
Alright, so now let’s talk about about this recipe. Honestly, this is a recipe that can (and should) be made all year-round, but it tends to make me think of the holidays, since that’s when my mom first started making them.
Growing up, my mom was (and still is) quite the baker. I really doubt that there was ever a treat that came out of her kitchen that I didn’t like (unless it was the banana cake or brownies with walnuts – no nuts in my baked goods, thank you very much!).
As I grew older, I began to spend more and more time watching her, in awe of the goodies she was capable of making. Eventually, I started joining her, and come Christmas time, the two of us bake up one heck of a spread.
It usually started in November, with a couple batches here or there, which got packaged up, labeled, and placed in the spare basement freezer (man, I really wish I had one of those in my own house). Then come mid-December, cookie trays and gift boxes were strategically arranged and delivered everywhere- Dad brought one to work, Mom brought one to work, and I’d make trays for my friends, family, co-workers, and any holiday parties I may be attending.
Well believe it or not, this recipe I’m about to share with you was completely forgotten about last year, and I have no idea how we let that happen. I love this recipe not only because it’s easy (hello, one pan!) but it is completely and utterly, melt-in-your-mouth delicious. This recipe comes courtesy of my mom, and I really have no idea where she got it from because it was written on one of her old recipe cards that I photocopied as soon as I moved out (there was no way I was leaving that behind!).
Chocolate Raspberry Bars
Prep Time: 15 minutes
Cook Time: 10 + 25 minutes = 35 minutes
- 1 cup (2 sticks) butter, softened
- 2 cups all purpose flour
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk (fat free or regular)
- 2 cups semi-sweet chocolate chips, divided
- 1/3 cup seedless raspberry jam
- 1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees. Beat butter until creamy then add flour, brown sugar, and salt until well mixed. Press 1-1/4 cups crumb mixture unto the bottom of a greased 9×13 pan. Bake 10-12 minutes.
Combine 1 cup semi-sweet chocolate chips with sweetened condensed milk in a small saucepan and melt over low heat, stirring until smooth. Spread chocolate over hot crust.
Drop teaspoonful’s of jam evenly over melted chocolate. Sprinkle with remaining crumb mixture and remaining chocolate chips. Place back into oven and continue baking for 25-30 minutes, or until center is set. Cool completely, cut, and ENJOY!
Usually, we like to cut the squares tiny enough (about 1-inch) so you get more bang for your buck. If you want to dress them up even more for a cookie tray or a gift, you can put each pre-cut square in a mini-muffin cup to make it extra decorative or festive.
I had been craving these decadent little treats for a while now, and then I finally realized that I had two awesome reasons for why I should make them- 1) because sharing them in this post is for a good cause, and 2) because I love sharing my favorite goodies with all of YOU!
So now, hopefully you’ve either got something new on your “must make right now” list, or your “holiday baking” list. Either way, just make sure this ends up in your oven.
I created this post as part of Frigidaire’s Talk Turkey Campaign. Share your own recipes and tips at Frigidaire’s Make Time for Change site. For every recipe or tip that’s shared, Frigidaire will donate $1 to Save The Children’s U.S. Programs, which creates lasting change for children in need.