Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)

  3. 1/3 cup granulated sugar

  4. 1/3 cup brown sugar, firmly packed

  5. 1/2 teaspoon baking powder

  6. 1/4 teaspoon salt

  7. 3/4 cup (1 1/2 sticks) butter or margarine, chilled and cut into pieces

  8. 3/4 cup raspberry jam or preserves (about 10-ounces)

  9. 1 cup (6-ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

  10. 1/4 cup chopped almonds

  11. 1/2 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F (190°C).

  2. In large bowl, combine flour, oats, sugars, baking powder and salt. Cut in margarine 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. Bake 10 minutes. Transfer to wire rack.

  3. Spread preserves evenly over hot crust to within 1/2-inch of edges. Sprinkle evenly with 1 cup chocolate morsels. Combine reserved oat mixture and almonds, if desired; sprinkle over chocolate morsels, patting gently.

  4. Bake 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle with melted white morsels, if desired. Let chocolate set before cutting into squares. Store tightly covered.


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