- 1-1/2 cups all-purpose flour
- 1-1/2 cups quick-cooking or old-fashioned oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 3/4 cup seedless raspberry jam
- 1 package (11-1/2 ounces) semisweet chocolate chunks
- 1/4 cup chopped walnuts
- In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks.
- Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares. Yield: 16 servings.
Reviews for Chocolate Raspberry Squares
"Boy are these delicious. Even my father, who is definitely not a fan of desserts, raved about them. He asked what kind of fruit I put in them. He he."
"Absolutely amazing! I used homemade cran-raspberry jam and only used half of the amount of chocolate it wanted to keep the sugar content down, but it was still incredibly delicious."
"This recipe stars as a 5* recipe! I did adjust the recipe by using 1/2 butter and 1/2 margarine to conserve on my butter supply! I used 1/2 tsp. salt. I also greased and floured my 9" square baking pan and used about 1-3/4cups semi-sweet chocolate chips and almost 3/4 cup seedless raspberry jam as I had JUST that amount! I did combine the crumbs, reserving 1 cup for the topping, along with the 1/4 cup of combined pecans/walnuts!I also baked 30 minutes at 375o F. I ran a knife around the edges of the squares to loosen. I found that I didn'tneed to chill the bars after all!They cut well-they WERE warm, but HAD cooled down! I think because I'd had SLIGHTLY less jam, the bars held together! But then, if chilling them AFTER cooling DOES help to firm these bars, WelshieGirl DID have a really good idea! This recipe certainly is on my list for future bar cookies!I actually saw this recipe in my newest TOH recipe book: Easy Weeknight Dinners! I printed the recipe after going on the TOH Website! delowenstein"
"When I was a kid, my aunt made raspberry bars and blind baked the bottom crust for 15 minutes. I tried it with this recipe, let the pan and crust cool before spreading the raspberry preserves, and then proceeded as directed. AWESOME! I also substituted slivered almonds for the walnuts in the topping, because it is what I had on hand. This recipe is very versatile. I will try it with apricot preserves next!"
"These are addicting. These will be added to my baking list for all events."