Chocolate and raspberries make a natural pair, especially when baked together into these delightful little bars.
What You Need
Original recipe yields 32 servings
1-1/2 cups flour
1 cup packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Pecans, toasted
5 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam
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Let's Make It
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.
Prepare using apricot jam.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.