Chocolate Chip-Jam Strips

Hide a sweet pocket of raspberry jam under semisweet chocolate to make these surprisingly easy bars.

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  • prep time 60 min
  • total time
  • ingredients 10
  • servings 48
 

Ingredients

Cookies

2/3
cup butter, softened
1/3
cup sugar
1
teaspoon almond extract
1
egg
2
cups all-purpose flour
1/2
teaspoon baking powder
1/2
cup miniature semisweet chocolate chips
1/2
cup seedless raspberry jam

Icing

1/3
cup miniature semisweet chocolate chips
1
teaspoon shortening

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, combine butter and sugar; beat until light and fluffy. Add almond extract and egg; blend well. Add flour and baking powder; mix well. Stir in 1/2 cup chocolate chips.
  • 2 Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12-inch roll. Place rolls about 3 inches apart on 2 ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jam.
  • 3 Bake at 350°F. for 15 to 20 minutes or until light golden brown, switching cookie sheets halfway through baking time. Cool 5 minutes. Cut each baked roll diagonally into 12 cookies; place on wire racks. Cool 10 minutes or until completely cooled.
  • 4 In small microwave-safe bowl, combine icing ingredients. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle icing over cooled cookies. Let stand until icing is set before storing. Store in loosely covered container.
  • 1 Heat oven to 350°F. In large bowl, combine butter and sugar; beat until light and fluffy. Add almond extract and egg; blend well. Add flour and baking powder; mix well. Stir in 1/2 cup chocolate chips.
  • 2 Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12-inch roll. Place rolls about 3 inches apart on 2 ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jam.
  • 3 Bake at 350°F. for 15 to 20 minutes or until light golden brown, switching cookie sheets halfway through baking time. Cool 5 minutes. Cut each baked roll diagonally into 12 cookies; place on wire racks. Cool 10 minutes or until completely cooled.
  • 4 In small microwave-safe bowl, combine icing ingredients. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle icing over cooled cookies. Let stand until icing is set before storing. Store in loosely covered container.

EXPERT TIPS

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Expert Tips

Stir the jam before using it to fill these cookies.

Seedless raspberry jam looks brighter and clearer than jam with seeds.

Try strawberry jam or apricot preserves instead of raspberry jam.

This quick-to-fix recipe yields lots of cookies to share - it's perfect for holiday cookie swaps.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
75
(
Calories from Fat
30),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
25mg
25%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.