Place the butter, sugar and flour in a large mixing bowl. Use an electric mixer or pastry blender to blend to coarse crumbs.
Make a well in the center of the mixture and add the egg and vanilla. Lightly beat the egg then combine it with the flour-butter mixture.
Mix until the dry ingredients are moistened and the dough comes together.
Set aside ¾ c of the dough.
Press the remaining dough in an even layer into the lined pan. Press level.
Top with 1/2 c of the chocolate chips. Spread them to within 1/2 inch of the edge. Press down very gently on the chips to lightly adhere them to the dough.
Place spoonfuls of raspberry jam over the chips and spread in an even layer to within ½ inch of the edge of the pan. The chips and jam will melt and spread to the edge during baking.
Break the raspberries in half and cover the jam.
Top with chunks of the remaining dough.
Bake for 45-50 minutes.
Cool the pan on a wire rack for about 30 minutes. Then refrigerate for 2-3 hours before removing them from the pan or cutting.