Chocolate raspberry streusel squares
36 squares
Ingredients
| Quantity | 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) |
Directions
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