Raspberry Chocolate Bars
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.
- 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!
Preparation time 15mins
Cooking time 45mins
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