1 1/2 c All-purpose flour

1 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1/2 c Granulated sugar

1/2 c Brown sugar, firmly packed

1 ts Baking powder

1/4 ts Salt (optional)

1 c Margarine or butter; chilled

1 c Raspberry preserves or jam

6 oz Semisweet chocolate pieces

1/4 c Chopped almonds

3 oz Semisweet chocolate pieces

-OR- 4 oz -White chocolate, melted*

-- (Optional) Heat oven to 375 F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired. Cut into squares. *To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top

part of double boiler over hot, not boiling, water; stir occasionally until smooth. Nutrition Information (1 square): * Calories 150 * Fat 7g * Sodium 75 mg * Dietary Fiber 1g Source: Quaker Oats Prize-Winning Recipes (Daniella Nixon) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias