About this recipe:This traybake recipe is for chewy chocolate chip cookie-like slices, with a ruby red layer of raspberry jam in the centre. These are great for cake sales, and are freezer friendly.
Makes: 2 dozen squares
280g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
225g butter or margarine
150g caster sugar
175g dark brown soft sugar
1 teaspoon vanilla extract
340g plain chocolate chips
225g raspberry preserves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 190 C / Gas 5. Grease the bottom and sides of 23x30cm tin.
Combine flour, bicarbonate of soda and salt in a small bowl; set aside.
In a large mixing bowl blend butter, caster sugar, dark brown soft sugar and vanilla together until creamed. Stir in the eggs, one at a time. Blend flour mixture into sugar mixture. Fold in chocolate chips.
Spread 2/3 of the mixture evenly in tin. Cover top with all of the raspberry preserves. Dot remaining dough randomly over the jam.
Bake in the centre of the oven for 30 minutes, or until done all the way through. Cool, cut, serve and enjoy!