Chocolate Raspberry Streusel Squares
1-1/2 cups all-purpose flour
1-1/2 cups oatmeal (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 cup (2 sticks) margarine or butter, chilled
1 cup raspberry preserves or jam (about 10 ounces)
1 cup (6 ounces) semisweet chocolate pieces
1/4 cup chopped almonds
1/2 cup (3 ounces) semisweet chocolate pieces OR one 4-ounce bar white
chocolate, chopped, melted* (optional)
Heat oven to 375°F. Combine flour, oats, sugars, baking powder and salt. Cut in
margarine until mixture is crumbly. Reserve 1 cup oat mixture 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. Let chocolate set
before cutting into bars. Store tightly covered.
To melt chocolate: Place in dry glass measuring cup or microwaveable bowl.
Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or,
place in top part of dry double boiler over hot, not boiling, water; stir
occasionally until smooth.