If you're not a fan of raspberry jam, try substituting your favorite preserves in this Raspberry-Chocolate Bar dessert recipe.
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
5 tablespoons butter, softened
1/2 cup semisweet chocolate chips
1 (10-ounce) jar seedless raspberry jam
How to Make It
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.
Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.
Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.
These are yummy. I did think the salt was little too much though and next time, I'll only use 1/4 teaspoon. I used a combination of cranberry/blueberry jam mixed with a little blackberry. Any jam would work. Will definitely make these again.
I had plenty of homemade not-too-sweet raspberry jam, thus I was looking for a recipe where I could use some of them. Since my jam was not too sweet, I did not reduce the sugar as others recommended. I added though an additional T butter, almost doubles the chocolate chip and oiled the banking pan. I halved the salt, too. The result was VERY good!
These bars are ah-mazing. A perfect blend of salty, sweet, crunchy, and chocolate in the dough on both sides, and a perfect layer of raspberry sandwiched in the middle. I do recommend spraying the pan with cooking spray for easier extraction, but the resulting cookies are perfect.
These tasted okay but looked unappetizing so I couldn't give them as holiday gifts. I also had a hard time getting them out of the pan. It just made them a mess. The crust and topping was also dry. I wouldn't make them again.
Yummy and foolproof. I've made these bars countless times since the recipe was first published--they're my go-to potluck dessert. Since they're not exactly pretty, it always takes folks a while to start eating them. Once they start, though? Word travels fast, and they're gone in five minutes. I've never had a problem with the crust crumbling; just make sure you pack the bottom layer down firmly before spreading the jam. (I use a jar of Smucker's Black Raspberry Spreadable Fruit, and it works great.) I also dump out my jar of fruit spread into a bowl and lightly beat it with a fork so that it will cover the crust more easily.
I made these this weekend for a snack at work with the following modifications: whole wheat flour instead of white, an additional tablespoon of butter per reviewer suggestions, half the chocolate chips and fresh raspberries mushed with a fork instead jam.
My only real issue is with the crust. I felt it was too thick and missing something. I think I may try again with a reviewer's suggestion of adding yogurt. I did not have a problem with the crust falling apart as I waited for the bars to cool completely in the pan on a wire rack-30-60 minutes (I lost track as I was cooking other items).
Delicious, over all, though. I would recommend them but I would not yet serve them to others.
WOW these were good! I used a low sugar "raspberry acai pomegranate jam" (40 oz. jar from Costco) that was perfectly tart to counteract the buttery crust. I love the amount of salt in the crust because it was the perfect salty sweet combo! I used 1/4 cup less sugar in the crust and it worked out great. The oat mixture was a bit dry (but was manageable and worked just fine as a crust and topping) so if you'd rather have a bit more of a "crumble" instead of a dust on the top, add some more butter or maybe even yogurt (to keep it low fat). I'd suggest 2 tablespoons. Oh and next time I'll add just a tad bit more chocolate chips just because I LOVE chocolate! Definitely keeping this recipe and it would be great to double and bring to a pot luck! Was so fast and easy to make yet tastes like it was a complicated dessert!
I really enjoyed these bars! So delicious! I didn't have any problems with dryness or really anything. I did use 6 Tablespoons of butter instead of 5, and I pressed the top layer into the preserves as another reviewer had done. I also added a few more chocolate chips, and it was very chocolatey in the end. I thought they were very good, and it got great reviews from those I served it to. I liked it so much, I'm making it for the second time after making them less than a week ago.
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