20 March 2010

Weekend Cooking: Chocolate Raspberry Squares

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.


Last week I had several requests for the chocolate raspberry oat bars I mentioned in my cookbook shelves post. So that's what today's Weekend Cooking is all about.

The recipe comes from Quaker Oat's Favorite Recipe Collection, which was published on the company's 120th anniversary. The great thing about these bars is that the fruit flavor comes from preserves, so you can use your favorite or whatever you happen to have on hand. (Note: measurements are U.S. standards)

Chocolate Raspberry Squares

Yield: 36 squares

1¼ cups all-purpose flour
1¼ cups Quaker Oats (quick or old-fashioned, uncooked)
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon salt (optional)
¾ cup (1½ sticks) butter, chilled and cut into pieces
¼ cup chopped almonds (optional)
¾ cup raspberry preserves
1 cup (6 ounces) semisweet chocolate chips
½ cup (3 ounces) vanilla milk chips or semisweet chocolate chips (optional for drizzling)

1. Heat oven to 375°F. In large bowl, combine flour, oats, sugars, baking powder, and salt. Cut in butter with pastry blender or two knives until mixture is crumbly. Reserve 1 cup oat mixture for topping, set aside. Press remaining mixture onto bottom of ungreased 8-inch square pan. Bake 10 minutes. Meanwhile, stir almonds into reserved oat mixture.

2. Spread preserves evenly over partially baked crust to within ¼ inch of edges; sprinkle evenly with 1 cup chocolate chips and then sprinkle the reserved oat mixture on top. Pat topping gently. Bake 30 to 35 minutes or until golden brown. Cool completely.

3. If desired, melt the vanilla or chocolate chips and drizzle over the top. Let bars stand until set. Cut into bars and store tightly covered.

Beth Fish's notes: I'm usually too lazy to drizzle any chocolate on top and the bars don't really need the extra chocolate. I've used different preserves, but my favorites are raspberry and apricot.


caite 3/20/10, 7:59 AM  

chocolate...raspberry...what more so you have to say.
I love bars. So easy to wrap one up and pack it to take for lunch.

Beth 3/20/10, 8:32 AM  

I can't wait to try these!

LibraryGirl 3/20/10, 8:38 AM  

Thanks so much for posting this recipe! I've had either these or something very like them at pot luck type meals and love them but have never made them myself. Now I'll definitely be trying them.

Julie P. 3/20/10, 8:39 AM  

Yummmmy. Have you ever substituted any whole wheat flour?

Molly 3/20/10, 8:47 AM  

There was a time in high school that I could eat my weight in apricot squares. I had totally forgotten about these decadent treats until I read your post. Now I feel that I must bake them some time this week!

JoAnn 3/20/10, 9:42 AM  

Thank you!! I'm going to try these - today!

Veens 3/20/10, 9:59 AM  

Oh Beth, my mouth has watered and I want this NOW! Yum!

Margot 3/20/10, 10:23 AM  

I'm so glad you shared this recipe. It looks like a good one. I like that it has so little sugar. I'm going to give it a try this week.

Bonnie 3/20/10, 10:35 AM  

These sound great! Thanks for sharing the recipe. I'm going to make these this week. This would be a nice breakfast treat for kids.

Kaye 3/20/10, 11:34 AM  

yay! I'm going to try this one real soon. We love oatmeal in our house and adding some chocolate just makes it all the more appealing. Thanks, Beth for including this recipe.

bermudaonion 3/20/10, 11:57 AM  

Those sound delicious. I would be all about the drizzle and the extra chocolate!

Dawn @ sheIsTooFondOfBooks 3/20/10, 12:12 PM  

This brings back memories - like Molly, I used to have treats like this all this time (thanks to my Gram, who baked daily).

I'll bookmark the recipe and find an excuse to make it!

SuziQoregon 3/20/10, 1:42 PM  

I never would have thought of linking my review of Chile Death here if you hadn't suggested it, but I will.

It does have recipes in the back, too.

Tabitha Blue 3/20/10, 11:27 PM  

Wow, this sounds delicious!! I'll have to bookmark this recipe and try it this week... yum!! Now, I'll have some kind of cooking to look forward to ;)


Gilion at Rose City Reader 3/21/10, 1:05 PM  

I love this event! Glad I found it (through Books Are Like Candy Corn) because it fits in perfectly with my goal to make one new recipe from every cookbook in my cookbook library and blog about it.

Thanks for hosting. I'll add a link.

Gilion at Rose City Reader 3/21/10, 1:50 PM  

OK. I added appropriate links back to here. I am looking forward to participating -- hopefully every week. I'll really make progress on my cookbook project.

Lynda 3/21/10, 3:30 PM  

These sound yummy ;0)

Darlene 3/21/10, 3:46 PM  

Chocolate, raspberry anything would be awesome to me. These sound yummy!

Nicole (Linus's Blanket) 3/21/10, 5:17 PM  

These sound yummy and the recipe looks reasonable as well. Not to goody goody but if you splurge and have a few you don't have to feel bad about it.

nat @book, line, and sinker 3/21/10, 7:02 PM  

wow, these sound delicious! i haven't really been cooking too much lately but hope to get back into the kitchen soon. you'll be the first to know!!

Les 3/21/10, 8:40 PM  

I have all the ingredients! I'm making these this week. I love anything with chocolate and raspberry. Yummy!!

S. Krishna 3/24/10, 4:58 PM  

I love Weekend Cooking! This recipe looks great.

Carole 7/1/12, 4:01 PM  

Chocolate and raspberry - yum. Great that you linked in, thanks.

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