Raspberry Brownie Cookie Bars

Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.

In large bowl, stir brownie mix, water, oil and 2 of the eggs until blended. Spread half of the batter in pan.

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.

Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean.

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. Drop teaspoonfuls of raspberry preserves on condensed milk mixture. Sprinkle with pecans. Bake 18 to 20 minutes longer or until top is set. Cool completely, about 1 hour. Use foil to lift from pan. Cut into 6 rows by 4 rows.