Raspberry Brownie Cookie Bars

 

1

box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix

1/2

cup water

1/4

cup vegetable oil

3

eggs

1

pouch (17.5 oz) Betty Crocker® chocolate chip cookie mix

1/2

cup butter, softened

1

can (14 oz) sweetened condensed milk (not evaporated)

1 1/2

cups milk chocolate chips

1/2

cup raspberry preserves

2/3

cup chopped pecans

• 1 Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
• 2 In large bowl, stir brownie mix, water, oil and 2 of the eggs until blended. Spread half of the batter in pan.
• 3 In medium bowl, stir cookie mix, butter and remaining 1 egg until soft dough forms. Spoon cookie dough over brownie batter in pan; pat with spoon to form second layer. Pour remaining brownie batter evenly over cookie dough.
• 4 Bake 18 minutes. Meanwhile, in small saucepan, heat condensed milk and chocolate chips over medium heat, stirring constantly, until chips are melted and mixture is smooth. Pour over warm brownie base. Top with teaspoonfuls of raspberry preserves. Sprinkle with pecans. Bake 20 minutes longer or until top is set and starting to brown. Cool completely in pan on cooling rack.
• 5 Use foil to lift from pan. Cut into 6 rows by 4 rows.