- 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 forChocolate Raspberry Squares
"I made this in 9x13 pan using 2 C flour, 2 C old fashioned oats, 1/2 C sugar, 2/3 C brown sugar, 1/3 t salt, 1.25 C butter (cold/grated), 1 C raspberry jam and 1 C fresh raspberries, 1 C semisweet chips, 1 C milk chocolate chunks. No nuts. It was supposed to be for a shower - but the family devoured it, before I could take it! Now, I'm starting again! Let's hope it makes it to the shower!Oh, I did bake the bottom crust for 15 minutes before adding jam and chocolate and topping."
"Just made these today, and boy am I glad I did, they are scrumptious, had a piece and it was still a little warm on the bottom...I will be adding this one to my top baking recipes! :)"
"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."
"Really lovely receipe! I subsituted the walnuts for Hazelnuts, and it worked just as well!Top Tip though: Jam/chocolate filling will stay really runny for a long time after taking out of oven - once cooled a bit, put in fridge for an hour, then take out and cut! Also, line your tin with baking parchment that is long enough to be able to 'lift' the bake out once its cooled a bit!It won't last long in our house!"