Chocolate Raspberry Streusel Squares Recipes

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

Steps:

• 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.
• Bake for 10 minutes.
• Transfer to wire rack.
• Spread preserves evenly over hot crust to within 1/2 inch of edges.
• Sprinkle evenly with 1 cup morsels.
• Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.
• Bake for 30 to 35 minutes or until golden brown.
• Cool completely in pan on wire rack.
• Drizzle with melted chocolate, if desired.
• Let chocolate set before cutting into squares.
• Store tightly covered.

Steps:

• Preheat oven to 350 degrees.
• Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
• Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
• Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

Steps:

• Preheat oven to 350°F.
• Combine oats, flour brown sugar, baking powder and salt in large bowl.
• Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8" square pan). Bake 10 minutes.
• Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
• Sprinkle with 1/2 cup white chocolate chips.
• Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.
• Sprinkle over fruit mixture, pressing lightly into fruit.
• Bake 30 to 35 minutes or until golden brown.
• Cool completely on wire rack.
• Cut into squares and serve.

Steps:

• Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.