RASPBERRY WALNUT CARAMEL CLUSTER BARS WITH WHITE CHOCOLATE SWIRL

Ingredients

The Crust:

2 cups flour

1 cup brown sugar, packed

½ cup butter melted

1 tablespoon heavy cream

The Topping:

2 cups rough chopped walnuts

1 cup butter

¾ cup brown sugar, packed

¾ cup raspberry jam

1 cup white chocolate chips

Instructions

Preheat oven to 350 degrees.

Combine all of the crust ingredients in a large bowl and mix until well combined.  Spray a 9” x 13” baking dish with non-stick spray and cut a piece of parchment paper to line the bottom of the pan. Dump the crust mixture on top of the parchment. Using a measuring cup with a flat base, press firmly press the mixture into an even layer all over the bottom of the pan.

Sprinkle the walnuts evenly over the top of the crust.  Set aside.

Combine the butter and brown sugar in a large saucepan and bring to a boil. Continue cooking for about 1 minute until the mixture becomes very foamy all over the top and begins to rise.  It should be the color of caramel when you whisk it.  Pour the caramel quickly and evenly over the top of the nuts.  Place the raspberry jam in small dollops evenly all over the top of the caramel.

Place in the oven and bake for 20 minutes. Remove and immediately sprinkle the white chocolate chips over the top.  Let sit for 3 minutes and then, using the tip of a steak knife, drag in swirly lines over the top of the bars allowing the jam and chips (which are starting to melt) to make pretty designs.

Let cool for at least 1 hour or, if you live in New England in the winter… put it outside for 20 minutes!! ;)

Loosen all around the edges with a knife.  Loosen the cookies with a spatula and remove from the pan in one large slab and transfer to a cutting board.  Cut into squares.

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