Chocolate raspberry streusel squares

Yield: 36 squares

Measure Ingredient
1½ cup All-purpose flour
1½ cup Quaker Oats, uncooked (quick or old-fashioned)
½ cup Granulated sugar
½ cup Brown sugar, firmly packed
1 teaspoon Baking powder
¼ teaspoon Salt (optional)
1 cup Margarine or butter; chilled
1 cup Raspberry preserves or jam
6 ounces Semisweet chocolate pieces
¼ cup Chopped almonds
3 ounces Semisweet chocolate pieces OR- White chocolate, melted* (Optional)

Heat oven to 375 F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired. Cut into squares.

*To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

Nutrition Information (1 square): * Calories 150 * Fat 7g * Sodium 75 mg * Dietary Fiber 1g

Source: Quaker Oats Prize-Winning Recipes (Daniella Nixon) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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