Raspberry Cookie Squares(1st Place Winner, Chocolate Championship, San Diego County Fair)Ingredients:
2-1/2 cups all-purpose flour
1 cup sugar
3/4 cup toffee bits
1 egg, beaten
1 cup (2 sticks) butter, cool
1 jar (18 oz.) seedless red raspberry jam
2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
Dark Chocolate Drizzle:
1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
2 tablespoons butter
Garnish:
Red raspberries (fresh)
Heat oven to 350˚ F. Grease 13 x 9 x 2-inch baking pan. Stir together flour, sugar, toffee chips, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1-1/2 cup crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften, carefully spread over crumb mixture. Sprinkle with dark chocolate chips. Crumble remaining crumb mixture evenly over top. Bake 40-45 minutes or until lightly browned. Cool completely in pan or wire rack; cut into bars. To add a dark chocolate drizzle over bars melt butter and chocolate chips in microwave or double boiler. Drizzle over bars. Garnish with fresh raspberries or as desired. Yield 36 bars.
