Chocolate Raspberry Streusel Squares
1 1/4 cups all-purpose flour
1 1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
3/4 cup (1 1/2 sticks) butter or margarine, chilled and cut into pieces
3/4 cup raspberry preserves or jam (about 10 oz.)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1/4 cup chopped almonds (optional)
1/2 cup Semi-Sweet Chocolate Morsels, melted (optional)
PREHEAT oven to 375° F.
COMBINE flour, oats, sugars, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Reserve 1 cup oat mixture for streusel. Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan. (I used a 9" pan and reserved 1-1/4 cup.)
BAKE for 10 minutes. Transfer to wire rack.
SPREAD preserves evenly over hot crust to within 1/2 inch of edges (if you get too close to the edges, the preserves will burn and your bars will be harder to remove from the pan). Sprinkle evenly with 1 cup morsels. Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.