Or should that be “chocolate raspberry” bars?
Ok, they’re not healthy, but they’re really good. And so simple, you can use any jam you have skulking around. Easy for the kids to help… that’s important.
Raspberry Chocolate Jam Bars
Ratings (out of 5):
- Convenience: easy/quick
- Yum factor: 5
- Health factor: 2
- 1.5 c. flour
- 1c. light brown sugar
- 1 tsp baking powder
- 2 sticks butter, softened
- 1.5c. oats
- 1.5 c. chopped pecans or other soft nut, crushed
- 1 package semi-sweet chocolate chips
- approx 12 oz raspberry jam (or other preserves)
Optional- 1/2 c. coconut, flaked or ground even smaller
Preheat oven to 350.
Mix flour, brown sugar, and baking powder in a large bowl.
With a pastry blender, press in 2 sticks of softened butter. (If the butter is a little overmelted, that’s ok, but make sure it’s not total soup.) Mixture should be crumbly.
The best part! Have the kids put the pecans into a ziploc bag (zip closed) and smash the nuts with a hammer. Or something hard they can use, on the kitchen floor. When they’re all crushed up, add the oats and pecans to the crumbly mixture. Add in coconut if desired, *although* coconut is a known offender to many little children!
Press slightly more than half of the mixture into a greased 9×13 baking pan. It will be kind of thin, but that’s ok.
Sprinkle half a bag of chocolate chips on top. (Save the other half for another batch!)
Use a flat rubber spatula to smooth jam all over top of chocolate chips. This can be a little tricky so if the kids are helping, let mom do this part or the kids turn everything into a big jam ball of chocolate chips. Just spoon out little bits of jam all over and smear until blended pretty well. Also, go right to the edges of the pan because the jelly will not melt and spread out well on its own in the oven.
Sprinkle the rest of the crumb mixture on top.
Bake 25-30 min until slightly brown. Cool before cutting.