|
CHOCOLATE RASPBERRY SQUARES
Makes 3 dozen
1-1/4 Quaker Oats ( quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) margarine or butter, chilled, cut into pieces
1/4 cup chopped almonds ( optional)
3/4 cup raspberry preserves
1 cup (6 oz.) semisweet chocolate chips
Heat oven to 375 degrees F. Combine oats, flour, sugars, baking powder and salt; mix well. Cut in margarine with pastry blender or two knives until mixture is crumbly. Reserve 1 cup oat mixture for topping; stir in almonds and set aside. Press remaining oat mixture firmly on bottom of ungreased 8-inch square baking pan. Bake 10 minutes.
Spread preserves evenly over partially baked crust to within 1/4 inch of edges; sprinkle evenly with chocolate chips. Sprinkle reserved crust mixture over chocolate chips, patting gently.
Bake 30 t 35 minutes or until topping is golden brown. Cool completely on wire rack. Cut into squares. Store tightly at room temperature.
|