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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angiekat29

posted:12/22/2005

I was disappointed with this recipe. All those ingredients---I thought it would be really good. However, it was not---the nuts and oats over powered the other ingredients. Also, I would have added more chocolate.

SunnysideSue

posted:12/19/2005

Two words describe these cookies. Simple and scrumptous. They were an instant hit. I will make them for Christmas making them half raspberry and half apricot.

vtjen03

posted:12/16/2005

I made these bars after Thanksgiving and I think they were a little too sweet and rich. I love the chocolate and fruit mix, but next time I think I'll decrease the amount of jam or use a different fruit jam (maybe strawberry). Other than that they came out perfect and I had plenty of topping left over to put on the top.

lbr52

posted:12/16/2005

I used walnuts instead of the pecans & it tasted very good. Moist & sweet!

bones1978

posted:12/14/2005

I made this as a holiday surprise for my boyfriend and he LOVED them. If you like fruit/chocolate mixed desserts, you will love this recipe. I initially thought there would be too much of a coconut or oatmeal flavor, but that is not true. This recipe has the perfect mix of each ingredient.

gailjj1936

posted:12/13/2005

This recipe is so easy and takes little time at all. I have used different ingredients for the filling and it turns out great every time. I have made it many times and the cookies are always gone very quickly. Super recipe!!!

Kit30

posted:12/9/2005

I used a little extra chocolate in this recipe because I thought it didn't look like enough. It turned out really good, but I probably won't add extra again because it came just a little too rich. I also used a plastic baggie and cut the tip off to spread the rasberry jam more evenly. This is a great recipe! I'm sure I will make it again!

teena751

posted:12/5/2005

I made this recipe for Thanksgiving and it was a big hit!

snlincoln

posted:12/5/2005

Do not add extra chocolate even if it looks slim! I added an extra square and it was too much. The dessert was really good otherwise. I totally recommend for holiday parties!

tschronce

posted:12/4/2005

I am planning to make these for my annual christmas cookie exchange and I tried them out on coworkers first. They were a hit. The only problem I had is how do you get the chocolate to break into chunks. I tried everything and felt very frustrated.