Chunky Chocolate-Jam Bars

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photo by:kraft

Chocolate and raspberries make a natural pair, especially when baked together into these delightful little bars.

time

prep:

20 min

total:

50 min

servings

total:

32 servings, one bar each

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What You Need

1-1/2

cups flour

cup firmly packed light brown sugar

tsp. CALUMET Baking Powder

cup (2 sticks) butter, softened

1-1/2

cups quick-cooking oats

1/2

cup BAKER'S ANGEL FLAKE Coconut

1/2

cup PLANTERS Chopped Pecans, toasted

oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped

jar (12 oz.) raspberry jam

Make It

PREHEAT oven to 350°F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.

PRESS half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.

BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack.

Kraft Kitchens Tips

How to Toast Nuts

Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.

Substitute

Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.

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a cook

posted:4/28/2007

Extremely good. But the ammounts in the recipe are a little off. There are not enough ingredients to spread evenly in layers for the size pan they recommend. I would use a smaller pan. Also, other types of jam work really well... we loved strawberry in this one!

a cook

posted:3/7/2007

it was super easy to make! the only change i would make for the next time is to spread the jam first and then sprinkle the chocolate. for the chocolate - i used a 6 oz bag of semi sweet chips.

a cook

posted:2/20/2007

It is very rich with chocolate and jam. I like the chunky texture. I cut the brown suggar in half, it's still sweet enough. Very good recipe.

jhunnel

posted:2/5/2007

I used 1/2 butter and 1/2 Crisco without the saturated fat in it. I also used grape jelly since that was what I had on hand. It was very good. I will most likely make it again. It was not hard to make.

a cook

posted:1/17/2007

These are my number one favorite squares! I guess that is not surprising since I love the combination of raspberry and chocolate. One important note though, I do have to make more crumb mixture than called for, about 50% more. Other than that, they are perfect.

a cook

posted:1/9/2007

My hsuband and I couldn't stop thinking about this recipe since I got the magazine, so I made it 2 horus later. The hardest thing was waiting for it to cool! Just marvelous!

a cook

posted:12/20/2006

Very yummy! The chocolate and raspberry taste great together.

mrshatch1

posted:7/3/2006

It was very delicious. My grandma made some or something like this when I was a little girl and when I saw this recipe it reminded me of when I was little and helping grandma in the kitchen. I also remembered how wonderful they tasted. I was not at all disapointed.

tharvey11985

posted:5/15/2006

These were really good!! I used someone else's suggestion and put more of the mixture on the bottom, it turned out really well. If you take them to a party, don't tell anyone they have jam in them though! People seem to make judgments before they try them, but they are really REALLY good!!

runrgirl001

posted:5/11/2006

I've had versions of this recipe but never with chocolate in it-this recipe was a hit with the team I coach. I also found using apricot preserves instead of rasberry jam is delicious!