Chocolate Raspberry Streusel Squares

1 1/2 c All-purpose flour
1 1/2 c Quaker Oats, uncooked - (quick or old-fashioned)
1/2 c Granulated sugar
1/2 c Brown sugar, firmly packed
1 ts Baking powder
1/4 ts Salt (optional)
1 c Margarine or butter; chilled
1 c Raspberry preserves or jam
6 oz Semisweet chocolate pieces
1/4 c Chopped almonds
3 oz Semisweet chocolate pieces OR-
4 oz -White chocolate, melted* - (Optional)

Heat oven to 375 degrees F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired. Cut into squares.

To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

Karen Mintzias

Chocolate Raspberry Streusel Squares printer friendly version located here. (Just the recipe. Nothing else.)
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