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Chocolate Raspberry Streusel Squares

1-1/4 cups all-purpose flour
1-1/4 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
12 tablespoons (1-1/2 sticks) margarine or butter, chilled and cut into pieces
3/4 cup raspberry preserves or jam (about 10 ounces)
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped almonds
1/2 cup (3 ounces) semisweet chocolate chips, melted (optional)

  1. Heat oven to 375°F. In large bowl, combine flour, oats, sugars, baking powder and salt. Cut in margarine with pastry blender or two knives until mixture is crumbly. Reserve 1 cup oat mixture for streusel. Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan. Bake 10 minutes. Transfer to wire rack.
  2. Spread preserves evenly over hot crust to within 1/2 inch of edges. Sprinkle evenly with 1 cup chocolate chips. Combine reserved oat mixture and almonds, if desired; sprinkle over chocolate chips, patting gently.
  3. Bake 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle with melted chocolate, if desired. Let chocolate set before cutting into squares. Store tightly covered.


Calories 120, Calories From Fat 50, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrates 16g, Dietary Fiber less than 1g, Protein 1g.