Preheat oven to 350 degrees. Spray a 13 x 9-inch pan with cooking spray.
Beat the butter and sugar in a large bowl until creamy. Add the flour and salt, mixing until crumbly.
Spread 2 cups of this crumb mixture onto the bottom of the prepared pan, pressing with fingers to even the mixture out across entire pan. Set the remaining crumb mixture aside.
Bake for 10 to 12 minutes until golden brown.
Place the condensed milk and 1 cup of the chocolate chips in a microwave-safe bowl. Melt, uncovered, on high for 1 minute. Stir to blend. (If necessary microwave an additional 10 to 15 seconds, until chips are melted.)
Spread over hot crust.
Distribute the remaining crumb mixture over the chocolate mixture.
Drop small spoonfuls of raspberry jam over the crumb mixture, spreading as evenly as possible. Sprinkle with the remaining chocolate chips.
Bake for 35 to 40 minutes. Cool in the pan on a wire rack before cutting.