These perfectly sweet red raspberry chocolate bars will delight your guests after any meal. Raspberry jam and HERSHEY'S Semi-Sweet Chocolate Chips combine with a crumbly pecan base for a sweet bite with a hint of nuttiness. Perfect for a morning treat, an afternoon snack or a dessert on the go.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Stir together flour, sugar, pecans and eggs in large bowl. Using your fingers, a fork or a pastry cutter, work the butter into dry ingredients until coarse crumbs are formed. Set aside 1 lb. 14 oz. (6 cups) of crumb mixture. Press remaining crumb mixture on bottom of prepared pan.
Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with HERSHEY'S Semi-Sweet Chocolate Chips. Sprinkle reserved crumb mixture evenly over top.
Bake 30 to 40 minutes* or until lightly browned. Cool completely in pan on wire rack. Cut into 2x3-inch bars.
Step 4: If using convection oven, rotate sheet pan one-half turn (180°) after 15 minutes of baking.