#2229 - Chocolate Raspberry Squares

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Domino's dark brown sugar (packed)
2 cups flour
1/4 tsp. salt
1 - 11oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup raspberry preserves (NOT jelly or jam)
1/2 cup chopped nuts

In a mixer add butter and brown sugar--beat. Add salt and flour--beat. Press 1 3/4 cups of brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Set remaining brown sugar mixture aside. Bake at 350 degrees for 11-12 minutes or until golden brown. In a saucepan over low heat add 1 cup of the chocolate chips and the Eagle brand milk--cook/stir until melted and smooth. Spread the chocolate mixture over the warm baked crust. Add the chopped nuts to the reserved brown sugar mixture--stir to mix. Sprinkle nut mixture evenly over chocolate mixture. Drop small bits of the raspberry preserves evenly over the top of the nut mixture. Sprinkle all remaining chocolate chips all over the top. Bake at 350 degrees for 25 to 29 minutes or until center is set. Cool completely. Cut into squares or bars.