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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chichib

posted:5/2/2006

Yummy! Very rich-I used apricot jam.

leylu1

posted:4/25/2006

I used cherry filling instead of the jam. These bars are packed with great flavor and texture. Next time I will try apricot filling.

rosy-pose

posted:4/2/2006

YUMMY!!!!! My sister and I made this recipe. It received the stamp of approval from us! The whole tingue-tingling combo was delicous!!! Certainly a keeper! I wouldn't foil-line the pan; it makes them very hard to cut & serve. Most enjoyed with a cold glass of milk a friend!

loribagore

posted:2/3/2006

We all liked it here. My son had the idea of adding peanut butter to it (pb&J, pb and chocolate) so I took a couple of tablespoons of chunky peanut butter and warmed in the microwave until soft and runny. I added that on top of the jam.

a cook

posted:1/22/2006

The jam didn't taste right in these. Too much of the raspberry taste, not enough chocolate.

a cook

posted:1/3/2006

When I made this recipe I used semi-sweet chocolate chunks and rasberry jam. This is a very rich cookie so you can cut into smaller pieces. This is a recipe that you might need to play with to get it to your liking. I think it's worth it. I would put more in the base layer and leave less for the topping. I will also pipe on the jam to make a more even layer.

a cook

posted:1/2/2006

I would substitute the bittersweet chocolate for white chocolate or milk chocolate. It had a very strong and bitter chocolate taste. It appeared very gooey and runny when taken out of the oven so I refrigerated it overnight. I was then able to cut it into bars and it held together fine.

a cook

posted:12/27/2005

I made this recipe because my husband likes "magic bars" (similar to this...). I love raspberry and chocolate and think I did everything right, but it didn't come out tasting good or look like the picture! Disappointed. Christina in CT

a cook

posted:12/26/2005

My sister made this recipe for the holidays and I loved it so much that I had her send me the recipe via your website.

a cook

posted:12/23/2005

Pretty easy to make. Although, I really didn't like the chocolate/jam combo, but I have to admit that everyone else in my family did. So, I would only make this again if my family asked for it. Maybe if I tried a diffent flavor jam? I might try that :)