1 1/4 c. flour
1 1/4 c. Quaker Oats (quick, uncooked)
1/3 c. sugar
1/3 c. brown sugar
1/2 tsp. baking powder
1 1/2 stick margarine, cut into pieces
1 c. Raspberry preserves or jam (I used my husbands Aunt Jean's Raspberry Jello-Jam)
1/2 c. white chocolate chips
Preheat oven to 375 degrees. Combine the flour, oats, sugars and baking powder in a large bowl (with high sides). Cut the margarine in with a pastry blender. Reserve 1 cup of the oat mixture for streusel. Press the oat mixture 1/4 c. at a time into a sprayed square muffin pan. Bake for 5 minutes. Transfer to a wire rack. Spread the preserves evenly over the hot crust. Sprinkle the white chocolate chips, and then the remaining streusel evenly over every square, patting gently. Bake for 20-25 minutes or until golden brown. Cool completely in the pan on a wire rack before removing. Makes 12 squares.
You can use any type of jam, nuts, dried fruits and chocolate.
The above picture is apricot jam with chopped walnuts.
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