Recipe: Chunky Chocolate-Jam Bars (coconut-oat bars with chocolate and raspberry jam)

CHUNKY CHOCOLATE-JAM BARS

1 1/2 cups flour
1 cup firmly packed light brown sugar
1 teaspoon baking powder
1 cup butter, softened
1 1/2 cups quick-cooking oats, uncooked
1/2 cup coconut
1/2 cup chopped pecans, toasted*
5 squares (1 ounce each) semi-sweet baking chocolate, coarsely chopped
1 (12 ounce jar) raspberry jam

Preheat oven to 350 degrees F. Grease a (13x9-inch) baking pan.

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 prepared pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.

Bake 25 to 30 minutes or until lightly browned. Cool completely on wire rack.

*HOW TO TOAST NUTS:
Preheat oven to 350 degrees F. Spread nuts in single layer on baking sheet. Bake 5 to 7 minutes or until lightly toasted.

VARIATION:
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.

Makes 32 bars
Source: Kraft Food and Family Magazine, Winter 2007