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Categories:Viewed: 85 - Published at: 6 years ago
Ingredients
- 1-1/2 cups flour
- 1 cup firmly packed light brown sugar
- 1 tsp. CALUMET Baking Powder
- 1 cup (2 sticks) cold butter
- 1-1/2 cups quick-cooking oats
- 1/2 cup BAKER'S ANGEL FLAKE Coconut
- 1/2 cup PLANTERS Chopped Pecans, toasted
- 5 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
- 1 jar (12 oz.) raspberry jam
Method
- Preheat oven to 350F.
- Line 13x9-inch baking pan with foil; grease foil lining.
- Mix flour, brown sugar and baking powder in large bowl.
- Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Add oats, coconut and pecans; mix well.
- Press half of the crumb mixture firmly onto bottom of prepared pan; sprinkle with chopped chocolate.
- Spoon jam over top; sprinkle with remaining crumb mixture.
- Bake 25 to 30 min.
- or until lightly browned.
- Cool completely on wire rack.
- Cut into 32 bars.
