Chocolate Walnut Bars

Baking partners challenge for this month is bar cookies. I always wanted to try them and when Swathi asked me to suggest two recipes for this months challenge,I readily agreed. Thanks Swathi for this opportunity. Enjoyed this challenge!
This is the second bar recipe for this months challenge. The first one is Lemon Bars.Chocolate Walnut bars is yummy,easy to make and kids will love this. It has a buttery dough, a chocolate raspberry filling and a crumble topping.

Recipe source Faye Levy's Chocolate Sensations,Hp Books,Canada,1986.

Ingredients

Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Egg yolks-3
Sugar- 1/2 cup
Salt- 1/4 tsp
Vanilla extract-2 tsp
Grated lemon zest- 2 tsp
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups

Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.

Nutty crumble topping
Sugar- 2 tbs
All purpose flour- 1/4 cup
Walnuts- 1/4 cup

To make the dough
Finely process nuts in a food processor and set aside.Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor .Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.Add flour and walnuts and process for five seconds .Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball. Put dough in a plastic bag or a wrap and press together o form a ball. Chill for one hour.

Pre heat oven to 350F (175C). Cut out 1/4 of the dough and set aside in the refrigerator.Pat the remaining dough in bottom of an un buttered 13"x9" pan.

Filling

Stir preserve,using a rubber spatula,gently spread over the dough.Sprinkle chocolate over the jam.

Topping

Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.Spread this evenly over the chocolate.

Bake for 30-35 minutes until the crumbs are firm and light brown. Cool in pan over a rack till it is lukewarm. Using a sharp knife slice into bars. Store in air tight containers (up-to three days in room temperature)