If you're not a fan of raspberry jam, try substituting your favorite preserves in this Raspberry-Chocolate Bar dessert recipe.
Cooking Light OCTOBER 2001
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.
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