Chocolate Raspberry Streusel Squares

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Ingredients Nutrition

  • 1 14 cups all-purpose flour
  • 1 14 cups Quaker Oats (quick or old fashioned, uncooked)
  • 13 cup granulated sugar
  • 13 cup brown sugar, firmly packed
  • 12 teaspoon baking powder
  • 14 teaspoon salt (optional)
  • 34 cup butter or 34 cup margarine, chilled and cut into pieces
  • 34 cup raspberry preserves or 34 cup jam (about 10 oz.)
  • 1 cup semi-sweet chocolate chips (6 oz.)
  • 14 cup chopped almonds (optional)
  • 12 cup semi-sweet chocolate chips (optional)


  1. Preheat oven to 375° F.
  2. Combine flour, oats, sugars, baking powder and salt in large bowl.
  3. Cut in butter with pastry blender or two knives until mixture is crumbly.
  4. Reserve 1 cup oat mixture for streusel.
  5. Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan.
  6. Bake for 10 minutes.
  7. Transfer to wire rack.
  8. Spread preserves evenly over hot crust to within 1/2 inch of edges.
  9. Sprinkle evenly with 1 cup morsels.
  10. Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.
  11. Bake for 30 to 35 minutes or until golden brown.
  12. Cool completely in pan on wire rack.
  13. Drizzle with melted chocolate, if desired.
  14. Let chocolate set before cutting into squares.
  15. Store tightly covered.


Most Helpful

Great recipe, I've also tried variations with white chocolate, cherry, and blueberry

Missa Ducky November 16, 2009

This is an excellant cookie! It it full of flavor & very easy to make. I made these bars for my daughter to bring to school. It was one of those "Mom, remember I told you I needed cookies for tomorrow." moments & of course, I had completely forgotten. I had all of the ingredients in the cupboard & made these up. I left out the nuts (dd doesn't like them) & the chocolate drizzle (I was in a hurry), but otherwise followed the recipe as posted. Good cookies, I will make them again. Thanks, Brenda!

Judy from Hawaii May 05, 2004

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