Chocolate Raspberry Crumb Bars

1 cup butter

2 cups flour or 2 cups America’s Test Kitchen GF flour blend + ½ tsp xanthan gum or ¾ cup millet flour + 1¼ cup white rice

   flour + ½ tsp xanthan gum

½ cup brown sugar or ½ cup 1:1 brown sugar substitute (Swerve)

¼ tsp salt

2 cups chocolate chips or sugar free chocolate chips (divided)

14 oz (1 ¼ cup) can sweetened condensed milk or made from scratch sugar free sweetened condensed milk (see recipe below)

1/3 cup seedless raspberry jam or 1/3 cup sugar free raspberry spread (amount is approximate, I don’t measure)

Can mix crust with mixer. I prefer to just use a pastry cutter – it seems to come out more crumbly, which I like better.

Cut butter, flour, brown sugar & salt until crumbly. Press about 1 ¾ - 2 cups of mix (enough to cover the pan & make a nice crust) into greased 9x13 inch pan. Bake at 350°F for 10 mins (just until edges are golden brown).

While crust is baking, combine sweetened condensed milk & 1 cup chocolate chips in heavy saucepan. Mix on low heat until chocolate is melted & well combined with milk & smooth, stir frequently.

Pour chocolate mixture over warm crust.

Sprinkle with remaining crust crumbs.

Dot entire pan with jam.

Sprinkle with remaining 1 cup chocolate chips.

Bake 25-30 mins until center looks set.

Cool pan on wire rack.

I usually cut before completely cool (it’s easier).

Freezes well.

Sugar Free Sweetened Condensed Milk

2¼ cups heavy cream

¼ cup butter

½ cup sugar free powdered sugar (I use Swerve)

¼ tsp GF vanilla

Combine cream, butter & sugar in medium heavy saucepan.

Simmer on low for 20-30 minutes, stirring often. Will thicken & reduce by almost half. You should end up with about 2 cups.

Remove from heat & whisk in vanilla.

Pour into storage container (I use a mason jar). Cool completely.

May store in refrigerator for 5-7 days.

If too thick when you are ready to use, may microwave for 5-8 seconds, then stir.

Notes: Sugar free chocolate chips don’t seem to get as soft as regular chocolate chips, so I gently tap them into the crust so they stay a little better when the bars are cool. There are lots of sugar free chocolate chips available. I have found Lily’s semi-sweet style baking chips to work well, taste like regular chocolate, & not to have an after taste.

There are also many sugar free raspberry jam/spread options. I am still trying to find one with a consistency close to regular raspberry jam. But so far every one I’ve tried has had a good flavor. So if you have a favorite - use that one!

I cannot take credit for the sugar free sweetened condensed milk. I got the recipe from ketocookingchristian.com. Thank you!