Chocolate Caramel Raspberry Bars

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Prep Time: 20 minutes
Baking Time: 35 minutes
Yield: about 24 bars

Ingredients

  • Topping
  • 2/3 cup (150 mL) Robin Hood® Original 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 Original 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) chocolate covered caramel balls

Directions

    Topping
  1. Combine all topping ingredients, mixing until crumbly. Set aside.
    2. 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 chocolate caramel balls evenly on top. Sprinkle with topping. Bake 15-20 minutes longer, or until lightly browned. Cool completely; cut into bars.