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Chunky Chocolate Jam Bars
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| 1 1/2 cups | flour |
| 1 cup | brown sugar |
| 1 tsp | Magic baking powder |
| 1 cup | cold butter |
| 1 1/2 cups | quick oats |
| 1 cup | toasted chopped pecans |
| 5 squares | semi-sweet chocolate, coarsely chopped |
| 1 jar (250 ml) | raspberry jam |
Heat oven to 350•F
Line 13x9-inch pan with foil, with ends of foil extending over sides. Oil lightly. Mix flour, sugar, and baking powder in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add oats & nuts; mix well.
Press 1/2 the crumb mixture into bottom of pan; sprinkle with chocolate. Spoon jam over top; cover with remaining crumb mixture.
Bake 25 to 30 minutes or until lightly brown. Use foil handles to transfer dessert to wire rack. Cool completely before cutting into bars.
Toast nuts
350•F Spread nuts in single layer on baking sheet. Bake 5-7 min. or until lightly toasted.
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