Raspberry chocolate crumb bars

This is the recipe i used taken from cookie madness who took it from somewhere else.

8 oz (2 sticks=1 cup) butter, softened (see note about salted vs. unsalted)
2 cups flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups semi-sweet chocolate chips, divided
1 can (14 oz.) sweetened condensed milk
1/2 teaspoon vanilla
1/2 cup chopped, toasted nuts (optional) (I used walnuts
1/3 cup seedless raspberry jam (I used pie filling)

Preheat oven to 350 F. Grease 13 x 9-inch baking pan.

Beat butter and sugar in large mixer bowl until creamy. Add flour and stir until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining crumb mixture. Bake for 10 to 12 minutes or until edges are golden brown.

After the crust is cooked, combine 1 cup chocolate morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Remove from heat and add vanilla; quickly spread over hot crust.

Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars (24-32-36)

Anna’s Note: If you are using unsalted butter, you may want to increase the salt to about 1/2 teaspoon

My notes: This was a huge hit at the party, there was only crumbs left It was too sweet almost though. I’d like to try it with extra raspberry because it didn’t spread as a thin layer all over. I like the tartness of raspberries and could have easily doubled that flavor in there. I also think if I were to use unsweetened or dark chocolates for half of the chips it would have complimented the taste. I also did forget the salt.l