1 cup butter, room temperature
2 cups all-purpose flour
1/2 cup firmly-packed light brown sugar
1 cup semisweet chocolate morsels, divided
1 cup bittersweet chocolate morsels, divided
1 (14-ounce) can sweetened condensed milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam*

* If desired, more raspberry jam may be used.

Preheat oven to 350 degrees F. Butter or grease a 13- by 9-inch baking pan.

In a large bowl, beat butter until creamy. Beat in flour and brown sugar until well mixed. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake approximately 10 to 12 minutes or until edges are golden brown; remove from oven and set aside.

In a small saucepan over low heat, combine 1/2 cup semisweet chocolate morsels, 1/2 cup bittersweet chocolate morsels, and sweetened condensed milk. Melt over low heat, stirring until smooth. Remove from heat and spread over prepared hot crust.

Stir chopped nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonsful of raspberry jam over crumb mixture. Sprinkle with remaining 1 cup semisweet and bittersweet chocolate morsels.

Return to oven and continue baking for 25 to 30 minutes or until center is set. Remove from oven and let cool in the pan on a wire rack. Once cool, cut into bars.

Makes about 2 dozen cookies.