Yield: 36 squares
|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