Prep: Preheat oven to 350F degrees.
Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
I'm obliged to tell you that this recipe contains nuts
Yield: ONE 9-INCH CAKE
Prep time: 20 MINUTES
Total time: 45 MINUTES, PLUS COOLING
MILK CHOCOLATE FROSTING:
Prep time: 10 mins Cook time: 44 mins Total time: 54 mins Serves: 16
Prep Time: 30 minutes Cook Time: 19 minutes
Yield: 12 cupcakes
Filling and Topping
Servings Prep Time
25 Cookies 5 minutes
Makes 3 dozen cookies
Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips and Mallow Bits. Cover and chill 1 hour.
Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.