Source: Nestle Toll House
1 cup (2 sticks) butter softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups Chocolate Chips
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
1/2 cup chopped pecans (optional)
3/4 cup fresh raspberries, semi crushed and sweetened with a little sugar.
Note: Original recipe uses raspberry jam.
350 °F oven. Line 13 x 9-inch baking/cookie pan with foil. Butter.
Beat butter until creamy. Beat in Brown Sugar. Add Flour and salt and continue mixing until crumbly. Press 1 3/4 cups of crumb mixture into buttered pan. Set remaining crumbs aside.
Bake until golden - 10 to 12 minutes. Remove from oven.
While crust is baking, place sweetened condensed milk in small sauce pan and add one cup of chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
Pour over warm crust.
Add nuts (if using) to reserved crumb mixture. Sprinkle crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and finish by sprinkling on remaining cup of chocolate chips.
Return to oven and bake for 20 to 30 minutes until centre is set and crumbs are golden. Cool on rack before cutting into bars.