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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healthnut03

posted:12/2/2005

Was very good, not a problem I love baking and I always add little more to it to make enough for the bottom when it calls for a bottom crust.

rwaagen

posted:11/30/2005

I made this recipe exactly as directed and they are just wonderful. I told my sister, the health nut, and she made them the next day with substitutions as follows: unsweetened coconut, no pecans, polaner all fruit instead of jam (she used apricot) and about 1/2 of a 12 oz. bag of semi-sweet mini morsels. She raved about them as well. Great recipe!

cjwhiddon

posted:11/30/2005

I don't think the butter should be "soft" in order to make crumbs with the flour and sugar. I did not have enough "crumbs" to spread half into the bottom of a 9x13 pan, so I switched to a 9x9 pan. I barely had enough "crumbs" to cover this one. They did not turn out well at all. I was greatly disappointed as I was making these for my annual Christmas Party for my staff this Saturday. I was so disgusted with the outcome I threw the whole recipe book away.

littleshort

posted:11/30/2005

Very easy to make, and very different. Not sticky sweet as most holiday treats. Might use strawberry next as well.

kdp156

posted:11/30/2005

I would agree that the crust was a bit bland the first time I made this, so the second time I made it, I increased the brown sugar by 1/4 cup and decreased the flour by 1/4 cup. That made all the difference in the world. I also experimented with strawberry jam instead of the raspberry, and that was a mistake. The tartness of the raspberry really makes this recipe come alive!

Lakeeta

posted:11/30/2005

This recipe is awesome. Made an adjustment after reading the comment about the crust being bland. I used self-rising flour and left out the baking powder. Seems all it needed was a little salt. I will definitely add this to my collection of dessert bar recipes!

a cook

posted:11/29/2005

These are good. I also used strawberry jam instead of raspberry. I had to bake them for 45 minutes. I brought them to a potluck and they were a hit. (I also got 48 servings by cutting them a bit smaller.)

Elizabethdougherty23

posted:11/24/2005

It was gone the next day

seraphgift

posted:11/22/2005

Maybe I did something wrong but I didn't have the same yummy results as others. The filling was good but the crust and topping seemed blnd. Maybe not enough brown sugar?

ladysimmmons21

posted:11/14/2005

These were a hit a bible study bowling night. I made half the pan with strawberry jam and the other with raspberry jam. Also, I used light margarine, 3 squares of chocolate and 3/4 C brown sugar. The jam was the only difficult thing. It took quite a bit of time to spread. One must have patience for this one. :) Good recipe, though.