Raspberry Chocolate Bars

From DduJ Double recipe for 9x13 pan 2017 I bought Raspberry fruit spread instead of Preserves. I believe this was the cause of the bars being pretty messy.

Photo by Mary Ellen G.
Crispy, crumbly, chocolate -raspberry bar goodness!

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup all-purpose flour

  • 1

    cup quick-cooking oats

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 3/4

    cup packed brown sugar

  • 5

    tablespoons butter, softened

  • 1/2

    cup semisweet chocolate chips

  • 1

    (10-ounce) jar seedless raspberry jam or preserves. NOT Spread!

Directions

Preheat oven to 375°F. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside. Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture. CALORIES 175 (30% from fat); FAT 5.9g (sat 3.4g,mono 1.8g,poly 0.3g); IRON 0.9mg; CHOLESTEROL 10mg; CALCIUM 16mg; CARBOHYDRATE 30.4g; SODIUM 160mg; PROTEIN 2g; FIBER 1g Bake at 375°F for 30 minutes or until golden brown. Cool completely on a wire rack.

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