Posted at: 11/07/2013 5:55 PM
Updated at: 11/10/2013 10:19 AM
By: Amy Adamchick
Chocolate Raspberry Bars from Liz Beals of Beth's Farm Kitchen
Yield: 4 bars
oven temp: 375 degrees Fahrenheit
Bake time: 20-30 minutes
1 stick (4 oz) butter, softened
1/2 cup light brown sugar
1/3 cup milk
1 teaspoon vanilla
3 cups all purpose flour
2 1/2 teaspoon baking powder
4 oz (1/2 of an 8 oz. jar) Beth's Farm Kitchen Red Raspberry Jam
14 oz. (1 can) sweetened condensed milk
2 cups semi sweet chocolate chips
1 cup chopped walnuts
To make the dough: In a bowl, combine flour and baking powder. In a separate bowl, cream butter and light brown sugar. Add milk, egg, and vanilla to the wet mixture. Mix dry ingredients with wet until dough forms. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.
Preheat oven to 375 degrees. Over medium heat on the stove in a pot, combine all the filling ingredients and heat until just melted together. Remove from stove and divide filling into 4 portions. Divide dough into 4 portions.
On top of a piece of wax paper dusted with flour, roll out 1 portion of dough to 11" X 5". Place 1 portion of the chocolate raspberry filling down the center of the dough, leaving 1" of the dough's edge with out chocolate all the way around. With the wax paper, lift the long side of the dough and fold towards the center on both sides. Be sure to overlap the edges of the dough. Do the same on the short ends of the bar, folding it in and sealing the edges. Your bar should measure about 9" long and 3" wide. This bar, and the other 3 you make, will all fit onto a 11"X16" jelly roll pan, with 1" between each bar .
With the wax paper, flip the entire bar, seam side down, onto a greased jelly roll pan. Repeat this for the other three bars.
Bake for 20-30 or until golden brown. When the bars come out of the oven, immediately brush the top and sides of each bar with the egg wash and top with sprinkles. Let cool and slice bars.