What You Need:

 

2/3 C of flour

2/3 C old fashion rolled oats

1/4 C + 2 T of light brown sugar, packed firm

1/4 t of baking powder

1/8 t of salt

1/4 C + 1 T of unsalted butter, chilled and cut into pieces

1/4 C + 2 T of raspberry preserves

1/2 C + 2 T of semisweet chocolate chips

 

How to Make It:

 

Allow the oven to preheat to 375 degrees.

Place the oven rack into the center of the oven.

Line the bottom of an 8X8 square pan with foil and extend the foil over the edges about 1 1/2 inch.

Spray the foil well with a non stick cooking spray.

Blend together the flour, oats, brown sugar, baking powder and salt in a mixing bowl.

Use a pastry blender or two knives and cut the butter into the mixture until crumbly.

Remove a little over 1/4 of a cup of the mixture and set aside for topping.

Press the remaining mixture into the prepared pan.

Bake for 8 minutes or until it’s beginning to brown and appears dry but not fully baked.

Remove the pan and place on a wire rack and allow to cool 30 minutes.

Spread the preserves over the crust to within 1/4 inch from the edges.

Sprinkle 2 T of the chocolate chips over the top of the preserves.

Sprinkle the reserved oat mixture evenly over the chips and press gently to make an even layer.

Return to the oven and bake for 24 minutes or until the top if a light golden brown.

Remove and transfer the pan to a wire rack to cool completely.

Place the remaining chocolate chips into a heavy duty sealable plastic baggie.

Do not seal the bag and place it in the microwave on medium power for 45 seconds or until the chocolate melts.

Remove the bag, seal and knead with your fingers until the chocolate is smooth.

Press the chocolate into one corner of the bag.

Snip just the end out of the corner of the bag and swirl the chocolate over the top of the cooled bars.

Let the bars cool for 30 minutes or until the chocolate is set.

Remove the bars by using the aluminum foil handles.

 

Makes 9 bars

 

An elegant but easy and tasty treat these bars will be a hit with everyone. Use any type of preserve such as strawberry, apricot or even pineapple for something a little different.