The creamy rich chocolate filling has just a touch of raspberry flavor. These bars begin with refrigerated cookie dough so they are fast and easy to make.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
- 2 cups semi-sweet chocolate chips (12-ounce package)
- 2 Tablespoons butter
- 1/4 cup Chambord liqueur
- 2 (18-ounce) rolls refrigerated sugar cookie dough
- .
- Topping:
- 1 cup semi-sweet chocolate chips
- 3 Tablespoons butter or shortening
Preparation:
Preheat oven to 350 degrees F. Line a 15 x 10 x 1-inch baking pan with non-stick foil.In a double-boiler over low heat, combine sweetened condensed milk, chocolate chips, and butter. Heat until chips melt, stirring often. Remove from heat. Add Chambord, stirring to combine. Let cool for 15 minutes.
Use floured hands to press 1-1/2 packages of cookie dough into the baking pan. Pour the cooled chocolate mixture evenly over dough in pan. Crumble remaining 1/2 roll of cookie dough over the filling.
Bake for 25 to 30 minutes. Cool.
Topping:
Melt 1 cup chocolate chips and 3 tablespoons butter in microwave or double boiler, stirring to blend. Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bag and drizzle the chocolate over the top of the cooled bars in a zigzag pattern. Refrigerate 15 minutes to set, then slice into bars.
Store loosely covered at a room temperature.
Yield: about 4 dozen bars
