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!
Randy Mayor; Lydia DeGaris-Pursell
If you're not a fan of raspberry jam, try substituting your favorite preserves in this Raspberry-Chocolate Bar dessert recipe.
Yield: 16 servings (serving size: 1 bar)
More From Cooking Light
Amount per serving
- Calories: 175
- Calories from fat: 30%
- Fat: 5.9g
- Saturated fat: 3.4g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.3g
- Protein: 2g
- Carbohydrate: 30.4g
- Fiber: 1g
- Cholesterol: 10mg
- Iron: 0.9mg
- Sodium: 160mg
- Calcium: 16mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note