Randy Mayor; Lydia DeGaris-Pursell
Yield
16 servings (serving size: 1 bar)

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.

Ratings & Reviews

Please pass the milk!

starfishies
April 10, 2015
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.

Kvavava's Review

rainblossom82
December 19, 2013
N/A

Vicuska's Review

CarlynO
November 19, 2013
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!

rstarrlemaitre's Review

daneanp
October 14, 2013
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.

buddhahotei's Review

BSDawkins34
April 25, 2013
Great flavor and was easy to make!

rainblossom82's Review

Vailmorgan
December 29, 2012
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.

MereUbu's Review

buddhahotei
November 28, 2012
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.

LauraJM's Review

sugarfairy
December 13, 2011
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.

CarlynO's Review

MrsMeganM
July 29, 2011
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!

starfishies's Review

Vicuska
June 23, 2011
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.