Oh My Goodness! These are more than delicious! A guaranteed hit.
4 oz bag chopped pecans
2 sticks butter
1/2 cup dark brown sugar (I used light brown)
2 cups flour
1/4 tsp salt
14 oz can sweetened condensed milk
3 cups semi sweet chocolate chips, divided
8 oz package cream cheese
1/3 cup granulated sugar
1/2 tsp. vanilla
1 cup seedless raspberry jam
In a large frying pan, toast the nuts until they are slightly brown and emit a nutty scent (5-10 minutes) do not let them burn. Remove from heat.
Preheat oven to 350. Butter a 9x13 baking dish.
In a large bowl, beat the butter until it is very soft and creamy. Beat in the brown sugar. Stir the flour and the nuts into the butter mixture until well combined. Measure out 2 1/4 cups of mixture and set aside the rest. Press the 2 1/4 mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until the edges are golden brown.
While the crust is baking, combine the condensed milk with 2 cups of the chocolate chips in a saucepan. Cook, stirring over low heat, until the chocolate is melted. Remove the crust from the oven and immediately pour the chocolate mixture over the hot crust.
In a large bowl, beat the cream cheese until it is very smooth. Add the granulated sugar and beat once more until smooth. Finally add the egg, vanilla and 1/4 tsp salt and beat until very smooth.
In a small bowl, stir the jam until it is smooth.
Now you are ready to make the rest of the layers. Sprinkle the remaining butter-nut mixture over the chocolate. Using a spoon, drizzle the jam evenly over the butter-nut mixture. Using another spoon, ladle the cream cheese mixture over the jam layer. Finally sprinkle the remaining cup of the chocolate chips over the cream cheese.
Bake for 30-35 minutes, or until the cream cheese layer is set and no longer liquid in the middle. Cool on a rack. Makes 32 bars.