A buttery shortbread crust is topped with raspberry jam, chocolate chips, and more shortbread crumbs for decadent cookie bars that are sure to become a holiday tradition, as well as a year-round family favorite!
Preheat oven to 350°F. Generously grease a 9- by 13-inch baking pan with butter or coat with nonstick cooking spray.
In a large bowl, combine flour, sugar, pecans, and salt. Stir in egg. Using a pastry cutter or fork, cut in cold butter until mixture resembles coarse crumbs. Measure out 1 1/2 cups of crumbs and set aside. Evenly press remaining crumbs into the bottom of the pan.
Spoon the jam onto the crust and spread it into a thin, even layer. Sprinkle jam with chocolate chips and then reserved shortbread crumbs.
Bake for 40 to 45 minutes or until crumbs are starting to turn light golden brown. Remove pan to a wire rack and allow to cool completely before cutting into bars.
Feel free to change up the flavors: strawberry preserves and milk chocolate chips, apricot jam and white chocolate chips, grape jelly and peanut butter chips...the possibilities are endless!