Things You'll Need:
- 8 ozs. (2 sticks) unsalted butter, softened
- 1/2 cup firmly packed brown sugar
- 2 cups flour
- 3/4 tsp. salt (divided)
- 3/4 cup pecan halves, toasted
- 1 14-oz. can sweetened condensed milk
- 3 cups (18 oz.) semisweet chocolate chips (divided)
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/2 tsp. vanilla
- 1/2 cup raspberry jam
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Step 1
Beat the butter until soft and creamy, using an electric mixer if you've got one. Stir in the brown sugar and mix until well combined.
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Step 2
Add the flour, 1/2 tsp. salt, and the toasted pecans to the butter/sugar mixture. Set aside 2 1/4 cups of this mixture in a separate small bowl.
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Step 3
Press the 2 1/4 c. butter mixture into the bottom of a lightly buttered 9-by-13 inch pan. Bake at 350 degrees F for about 10 minutes, until lightly browned.
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Step 4
Empty the can of condensed milk into a saucepan or microwave-proof bowl and add 2 cups chocolate chips. Heat until the chips are melted, stirring until well combined.
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Step 5
Pour the chocolate mixture over the cookie crust as soon as it comes out of the oven. Set aside to cool slightly.
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Step 6
Beat the cream cheese until smooth, again using an electric mixer if you have one. Add in the sugar (the white sugar) and beat until smooth again. Then add the egg, vanilla and 1/4 tsp. salt and beat until smooth once again.
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Step 7
Spoon the jam into a small bowl. Beat until smooth and liquidy.
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Step 8
Sprinkle the remaining butter mixture over the chocolate layer. Spoon the jam evenly over the butter mixture, then spoon the cream cheese mixture over the jam and sprinkle the remaining chocolate chips over the cream cheese layer.
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Step 9
Bake at 350 degrees F for 30 to 35 minutes until the cream cheese layer is set. Cool before cutting into bars.
