1 1/2 cup All-purpose flour
1 1/2 cup Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 cup Granulated sugar
1/2 cup Brown sugar, firmly packed
1 tsp Baking powder
1/4 tsp Salt (optional)
1 cup Margarine or butter, chilled
1 cup Raspberry preserves or jam
6 oz Semisweet chocolate pieces
1/4 cup Chopped almonds
3 oz Semisweet chocolate pieces
-OR-
4 oz -White chocolate, melted*
-- (Optional)
Directions
Heat oven to 375°F.
Combine flour, oats, sugars, baking powder and salt.
Cut in margarine until mixture is crumbly.
Reserve 1 cup for streusel; set aside.
Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan.
Bake 10 minutes.
Spread preserves over crust; sprinkle evenly with chocolate pieces.
Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently.
Bake 30 to 35 minutes or until golden brown.
Cool completely.
Drizzle with melted chocolate, if desired.
Cut into squares.
*to melt chocolate: place in medium microwaveable bowl.
Microwave at high 1 to 2 minutes, stirring every 30 seconds until smooth.
Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.