Monday, May 28, 2012

Raspberry- Chocolate Shortbread Bars

serves 30 ( 5 points +)

  • 2 c. low-fat buttermilk baking mix ( such as Bisquick)
  • ⅓ c. packed brown sugar
  • 2 T. butter, melted
  • 4 T. skim milk
  • 1 ( 14 oz) can fat-free sweetened condensed milk
  • 1-¼ c. chocolate chips, divided
  • 3 T. chopped walnuts
  • ⅓ c. seedless raspberry jam

Preheat oven to 350. Line a 13 x 9 pan with foil and spray with nonstick spray.

Whisk baking mix, brown sugar and butter in a bowl. Transfer ¼ c. to a small bowl to be used for topping.
Add milk to remaining mixture and stir until moist. Press into the bottom of the pan. Bake 15 minutes.

For filling, microwave condensed milk with 1 c. chocolate chips for 1 minute. Stir until chips are melted. Microwave longer if needed. Spread filling over crust.

Combine reserved topping mixture with walnuts. Sprinkle over filling.

Add jam by ½ teaspoonfuls over topping, spacing 2 inches apart. Sprinkle topping with remaining ¼ c. chocolate chips. Bake until filling is set (25 minutes). Cool. Lift from pan using foil. Cut into 30 bars.

from "Weight Watcher's Magazine"

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