(always read the recipe twice,  assemble, and prepare your ingredients before you begin to cook)

1 cup (2 sticks) butter, softened
2 cups all purpose flour
½ cup packed light brown sugar
¼ tsp salt
2 cups (12 oz. bag) semi-sweet chocolate morsels, divided
1 ¼ cups (14 oz. can) sweetened condensed milk
½ cup chopped walnuts
1/3 cup seedless raspberry jam

Crumb Base:

  • Preheat oven to 350 degrees
  • Beat butter in a large mixer bowl with dough hooks if available, until creamy
  • Beat in flour, brown sugar, and salt until well mixed
  • With floured fingers, press 1 ¼ cups of the crumb mixture onto the bottom of a greased 13”x9” inch baking pan
  • Reserve remaining mixture
  • Bake for 10-12 minutes or until edges are golden brown

Chocolate filling:

  • Combine 1 cup chocolate morsels and the sweet condensed milk in a small, heavy duty saucepan
  • Melt over low heat, stirring until smooth
  • Spread evenly over the hot crust

Topping:

  • Stir nuts into reserved crumb mixture and sprinkle over the chocolate filling
  • Drop teaspoonfuls of raspberry jam over the crumb mixture.
  • Sprinkle with remaining morsels and continue baking for 25-30 minutes or until center is set
  • Cool completely before cutting with a sharp knife
  • Depending on size you cut, makes 3 dozen bars

Notes:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Condensed milkis simply cow’s milk once the water has been removed and is most often found in the form of sweetened condensed milk when sugar is   The  two terms “condensed milk” and “sweetened condensed milk” are often used synonymously today. Sweetened condensed milk is a very thick, sweet product which, when canned and unopened, can last for years without refrigeration. Sweetened condensed milk is used in numerous dessert dishes in many countries.
  • Semisweet chocolate is dark chocolate, meaning that it is made with cocoa solids (cocoa butter and cocoa solids) and sugar, and typically includes vanilla and an emulsifier. There is no exact amount of sugar required to be called “semisweet,” but the name generally indicates that no more than 50% of the mass of the chocolate is sugar. This is opposed to “sweet” chocolates, where more than 50% of the mass of the product is sugar. “

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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