Chocolate Raspberry Pie Bars

*Chocolate Raspberry Pie Bars*
Maes 10 to 20 bars
(Depending on how large you cut them)

A buttery crumble cookie crust topped with a sweet milk chocolate cream, more buttery crumble, fresh raspberries and semi sweet chocolate chips and baked.  Totally scrumptious.

For the buttery crumble/crust:
250g butter, softened (1 cup)
280g plain flour (2 cups)
110g soft light brown sugar (1/2 cup, packed)
1/4 tsp salt

For the topping:
180g milk chocolate chips (1 cup)
180g semi sweet chocolate chips (1 cup)
397g sweetened condensed milk (10 ounces) (not evaporated)
250g fresh raspberries (2 1/2 cups)

Preheat the oven to 180*C350*F/ gas mark 4.  Butter a 9 by 13 inch baking tin.  Line with baking paper, leaving an overhang for lifting out.  butter the paper.

Cream togethr the butter and brown sugar until light and creamy.  Stir in the flour and salt until crumbly.  Press 500g of this into the prepared baking tin evenly. (1 3/4 cup) Set the remaining crumbs aside. Bake the cookie base in the preheated oven for 10 to 15 minutes until golden brown. Tip the condensed milk into a small saucepan while the base is baking. Add the milk chocolate chips. Cook and stir over low heat until the chocolate has melted and the mixture is smooth.  Pour this mixture over the partially baked base.  Sprinkle the reserved crumbs on top. Scatter the raspberries over top of the crumbs and sprinkle on the semi sweet chocolate chips.

Bake for 20 to 30 minutes.  The mixure should be cooked through and the crumbs set.  Allow to cool completely before cutting into bars. Store any leftovers in the refrigerator.