Raspberry-Chocolate Chip Pie Bars

  As you know, I have a great love for pie. There is something very soothing about pie. And I have found over the years that you can turn anything into a pie or pie like treat. One of the most delicious little bites is the pie bar. This yummy creation is a cross between an actual pie and a bar cookie. There is a bottom layer which resembles pie dough without the liquid added. It really is quite a bit like shortbread. Then you mix a whole lot of deliciousness together to make the filling layer. Finally make sure to top the whole deal with some more of the crust crumble. And there you have it.....pie bar gloriousness!
  As it happens, I was pondering what sweet treat to bake on my day off. I knew there were ten containers of red raspberries in my refrigerator. This is what happens when Kroger's has raspberries  at a buck a pop. I do not believe that a person (i.e. me) can have too many raspberries in their possession. I plan to make more raspberry-chipotle jam. Plus I can always squeeze some more space in the freezer. Don't you worry your pretty little heads. I will find a use for those berries!

For the Crust - In the bowl of a food processor add 1 and 1/2 cups flour, 3/4 cup sugar, a couple pinches of salt and 1 and 1/2 sticks of butter cubed. 

Run the processor for no longer than a minute. You want something that looks like  little bits of corn meal.

Reserve 1 cup of the crumble for the top. Press the rest into the bottom of a square baking dish. Bake in a 350 F oven for 10 minutes or so. Let cool for at least 10 minutes.

With the crust cools whisk 2 eggs in a large bowl.

To the eggs add 1 cup of sugar, 1/2 cup sour cream, 2/3 cup flour, and 1 tsp vanilla. Mix until  the ingredients are well combined.

Add 12 oz of raspberries (or two small containers) and a generous 1/2 cup of chocolate chips. Gently fold these into batter.

Spoon the mixture onto the cooled crust. It looks kinda scary here but believe me it will be tasty! 

Sprinkle the batter with the remaining crumble. Bake at 350F for 45-55 minutes.

Let cool for at least an hour. Then cut into small squares. These are pretty powerful. You do not need big pieces.

For the Crust:

1 and 1/2 cups AP flour
3/4 cup sugar
2 pinches of salt
1 and 1/2 sticks of unsalted butter

For the Filling:

2 eggs
1 cup sugar
1/2 cup sour cream
2/3 cup AP flour
1 tsp vanilla
12 oz red raspberries
1/2 cup chocolate chips


To make your crust and crumble - Preheat the oven to 350F. Butter a square baking dish. Combine flour, sugar, salt and cubed butter in a food processor bowl. Run the processor for no longer than 1 minute. The goal is  to evenly distribute the butter while keeping a crumbly texture. Set aside 1 cup of the crumble. Press the remaining mixture into the baking dish. Bake at 350 for about ten minutes. Let crust cool for at least 10 minutes.

To make the filling - Whisk the eggs in a large bowl. Add sugar, flour, salt, sour cream and vanilla. Fold in the berries and chocolate chips. Spoon mixture onto cooled crust and top with remaining crumble. Bake at 350F for 45-55 minutes.

Let the pie bars cool for at least an hour. Cut into small squares. You can get about 24 little bars.