Raspberry-Chocolate Shortbread Bars

Ingredients:

• 2 cups reduce-fat buttermilk baking mix
• 1/3 cup packed granular brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tbsp. fat-free milk
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1 1/4 cups semisweet chocolate chips
• 3 tbsp. chopped pecans
• 1/3 cup seedless raspberry preserves

Makes 30 Servings (1 bar per serving)

1. Preheat oven to 350 F. Line 9 x 13-inch baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together baking mix, brown sugar, and butter in a large bowl. Transfer 1/4 cup mixture to small bowl; set aside. Drizzle milk over mixture in large bowl and stir until evenly moistened. Turn into prepared pan and press to evenly cover bottom. Bake until edges brown, about 15 minutes.
3. Put condensed milk and 1 cup chocolate chips in large microwavable bowl. Microwave on High 1 minute. Stir until chips are melted; microwave 10-15 seconds longer if necessary. Spread filling evenly over hot crust. Mix pecans into reserved crumb mixture. Sprinkle over filling. Spoon jam by 1/2 teaspoonfuls over filling, spacing about 2 inches apart. Sprinkle with remaining 1/4 cup chocolate chips.
4. Bake until filling is set and jam is bubbly, about 25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 30 bars.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat may take some tome and effort but it's worth it. If you love the combination of fruit and chocolate, this treat is for you. If you don't have buttermilk baking mix, substitute 2 cups flour with 1/4 cup powdered buttermilk and your treats will taste just as good. These treats are great to make on the weekend and you will be able to enjoy them throughout the week. You can use any kind of berry preserves in this recipe and your shortbread bars will be just as delicious.