Jane's Favorite Tested Recipes
03/05/2007
Last Update
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Jane Echols
Ft. Myers, Florida
Chunky Chocolate-Jam Bars
| 1 1/2 cups flour |
| 1 cup firmly packed light brown sugar |
| 1 teaspoon baking powder |
| 1 cup (2 sticks) butter, softened |
| 1 ½ cup quick cooking oats |
| ½ cup Bakers Angel Flake Coconut |
| ½ cup (toasted) chopped pecans |
| 5 squares Baker’s Semi-Sweet Baking chocolate, coarsely chopped |
| 1 (12 ounce) jar raspberry preserves |
Preheat oven to 350. Spray Pam in bottom of 13 x 9 pan.
Mix flour (I did not sift it), brown sugar, and baking powder in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add oats, coconut, and pecans (I did not toast); mix well.
Press half (4 cups) of crumb mixture firmly onto bottom of greased pan. Sprinkle with chopped chocolate. Spoon the jam over the top and spread it out; sprinkle with remaining (3 cups) crumb mixture.
Bake 30 minutes. Cool completely on wire rack.
NOTE: This is from the Kraft web site. It calls for raspberry jam but the only 12 ounce jar I could find was for preserves and I didn’t want to keep any around the house! It also called for half to be pressed into the pan and half to sprinkle over the top. I measured it onto two pieces of wax paper and when I had three cups on each, there was about a cup left, so I just added it to one pile and used that for the crust. The directions also say it is good with apricot jam and next time I’ll try it that way. This was delicious, tho!