RECIPE FROM "SANDY'S RECIPE ROOM"
Contributed by Becky Thomas
Southern California Clogging Association Cookbook
1 cup butter, softened
2 cups flour
1/2 cup packed brown sugar
1/2 teaspon salt
2 cups chocolate chips
1-1/4 cups (14 ounces) condensed milk
1/3 cup seedless raspberry jam
Beat butter until creamy. Add flour, sugar and salt. Press 1-3/4 cups of this mixture onto bottom of 9 x 13 greased pan. Set aside remaining crumb mixture. Bake crust for 10 to 12 minutes.
Combine 1 cup chocolate chips and condensed milk in small saucepan. Melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle remaining crumb mixture over chocolate mixture. Drop teaspoons of jam over crumbs and top with remaining 1 cup of chocolate chips.
Bake at 350 degrees for 25 to 35 minutes or until center is set.