Comida Kraft
Recipe Box

Chunky Chocolate-Jam Bars

Prep Time
20
min.
Total Time
50
min.
Servings

32 servings

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix flour, sugar and baking powder in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and nuts; mix well.
  • Press half the crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture.
  • Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.

Substitute

Prepare using apricot jam.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 180
Total fat 9g
Saturated fat 5g
Cholesterol 15mg
Sodium 75mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I don't think the butter should be "soft" in order to make crumbs with the flour and sugar. 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.
Date published: 2005-11-30
Rated 3 out of 5 by from These were pretty good. These were pretty good. I made them for my family, me and my mom ate them, however my dad ate one and was done. They were very rich, so I would use white chocolate instead of bittersweet, to lessen the richness. I would recommend not softening the butter, makes it harder to make the crumb mixture. Also, you need to refrigerate them when they come out of the oven, otherwise you'll wait for hours for them to cool enough to cut. Other than that it was good.
Date published: 2007-12-19
Rated 1 out of 5 by from I was very disappointed in this recipe - especially after reading many favorable reviews of it! I was very disappointed in this recipe - especially after reading many favorable reviews of it! With such an extreme crumbly nature, it doesn't function well as a bar dessert. However, the crumbly consistency could have been tolerable if the dessert was flavorful - which it was not. It was rather frustrating to go to all the work to prepare it, and then end up with a product that tasted so poorly.
Date published: 2009-12-23
Rated 4 out of 5 by from I would agree that the crust was a bit bland the first time I made this, so the second time I made... 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!
Date published: 2005-11-30
Rated 4 out of 5 by from When I made this recipe I used semi-sweet chocolate chunks and rasberry jam. 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.
Date published: 2006-01-04
Rated 5 out of 5 by from I made this recipe exactly as directed and they are just wonderful. 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!
Date published: 2005-11-30
Rated 4 out of 5 by from I used a little extra chocolate in this recipe because I thought it didn't look like enough. 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!
Date published: 2005-12-09
Rated 4 out of 5 by from These were a hit a bible study bowling night. 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.
Date published: 2005-11-14
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