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Chunky Chocolate Rasperry Bars




Source of Recipe


KRAFT


List of Ingredients




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 Baking Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam


Recipe



PREHEAT oven to 350°F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter 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; sprinkle with remaining crumb mixture.
BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into bars.