For this month's Secret Recipe Club, I was assigned to the blog, Keenan Cookbook. Chris and Rachel started their blog as a way to record all their special family recipes. As they say, no more index cards, notebooks, etc. I can definitely relate to that. And I love that they're so willing to share their "secret" recipes, passed down from generation to generation, all filled with delicious memories.
I had decided at first to try their Apple Upside Down Bread, a Keenan family original. But, since I was in the mood for cookies one night, I turned to the recipe for Raspberry Chocolate Shortbread Bars. Strangely enough, just hours after I had finished making the bars, my oven went kaput. So, I wasn't able to make the bread as planned. That said, however, I'm glad my oven held out just long enough to make the bars.
I did make some changes to the recipe. Since I don't have baking mix on hand, I whipped up a shortbread crust instead. Then, because you can never have too much chocolate, I doubled the amount of the filling. I also increased the amount of raspberry jam and swirled it into the filling. Finally, I left out the pecans due to allergies (although these would probably also be great with almonds or hazelnuts).
All I can say is that these bars were amazing! So fudgy and rich. They tasted exactly like my favorite chocolate raspberry truffles (who needs See's after this???). Doubling the chocolate filling was definitely a good idea since it made for the perfect ratio of chocolate to crust. And, they were super pretty to boot with that lovely jam all swirled into the top. I couldn't be more pleased with how they turned out and am so glad that I got to give this recipe a try.
By the way, several weeks later, I got a new oven and made these bars a SECOND time for a church potluck. The whole plateful got scooped up in no time at all. Just goes to show how good these bars really are. They're truly an SRC keeper!
Raspberry Chocolate Shortbread Bars (adapted from Keenan Cookbook)
1/2 c. salted butter, softened
1/4 c. sugar
1 1/4 c. all-purpose flour
1 can sweetened condensed milk
1 1/4 c. semisweet chocolate chips
4 Tbsp. seedless raspberry jam
Preheat oven to 350F. Line an 8x8 pan with foil
Cream the butter with the sugar. Add the flour and mix until you have a soft dough (it will be a little crumbly). Press evenly in the pan to cover the bottom. Prick all over with a fork. Bake until the edges brown, about 15 min.
For the filling, combine the condensed milk and 1 cup chips in a saucepan over medium heat. Stir continually until the chocolate chips melt and everything is well combined. Spread evenly over the hot crust.
Stir the raspberry jam in a bowl until it is smooth. Dollop over the chocolate filling in lines and use a butter knife to swirl it into the chocolate. Sprinkle with the remaining 1/4 cup chocolate chips. Bake until the filling is set, about 30 min. Cool. Lift from pan using the foil and cut into bars.
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