Chocolate Caramel Raspberry Bars

Ingredients:

Topping
2/3 cup (150 mL) Robin Hood® All Purpose Flour
1/2 cup (125 mL) pecans, chopped
1/3 cup (75 mL) Brown sugar, packed
6 tbsp (90 mL) Butter, softened
Base
1 1/4 cups (300 mL) Robin Hood® All Purpose Flour
1/2 cup (125 mL) Sugar
1/2 cup (125 mL) Butter
1/3 cup (75 mL) Smucker's® Pure Raspberry Jam
1 package (225 g) Chipits® chocolate caramel balls

Directions:

Topping
1. Combine all topping ingredients, mixing until crumbly. Set aside.
Base
2. Combine flour, sugar and butter, mixing until crumbly. Press firmly into greased 8” or 9” (20 cm or 23 cm) square pan.
3. Bake at 375°F (190°C) for 12-15 minutes, or until light golden. Spread with jam and sprinkle Chipits® chocolate caramel balls evenly on top. Sprinkle with topping.Bake 15-20 minutes longer, or until lightly browned. Cool completely; cut into bars.

Note:

1. Creamy caramel, rich chocolate and raspberry make a decadent trio.

Featured Products:

Smucker’s^® Pure Raspberry Jam

Robin Hood® All Purpose Flour