Prep Time: 20 min
Total Time: 50 min
Makes: 32 servings, one bar each
What You Need
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans, toasted
5 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped (I used chocolate chips)
1 jar (12 oz.) raspberry jam or apricot jam
PREHEAT oven to 350°F. 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 greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; (I heated my jam in the microwave to make it runny, it might be easier to spread BEFORE you sprinkle on the chocolate) sprinkle with remaining crumb mixture.
BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack.
Kraft Kitchens Tips
How to Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.
Total Time: 50 min
Makes: 32 servings, one bar each
What You Need
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans, toasted
5 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped (I used chocolate chips)
1 jar (12 oz.) raspberry jam or apricot jam
PREHEAT oven to 350°F. 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 greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; (I heated my jam in the microwave to make it runny, it might be easier to spread BEFORE you sprinkle on the chocolate) sprinkle with remaining crumb mixture.
BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack.
Kraft Kitchens Tips
How to Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.
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