Chocolate Raspberry Bars

Ingredients:

For top and bottom:

3 and 1/2 cups flour

2 cups quick oats

2 cups sugar

1 and 1/2 cups (3 sticks) butter

1/2 cup sliced blanched almonds

For the filling:

2 cups seedless raspberry jam

2 cups chocolate chips

1 cup sliced blanched almonds

To assemble:

Prepare the crust: combine flour, oats, sugar, and 1/2 cup almonds in a mixing bowl. Cut butter into small pieces and add to the mixture. Using two knives, a pastry blender, or food processor on pulse, blend butter into flour mixture until large crumbles form. Refrigerate one-third of the crumb mixture for the top of the bars.

Grease, line with parchment and grease again a sheet pan 12X17. Using the remaining two thirds of the crumbs, press mixture evenly into the greased and lined pan to form the bottom crust. Bake at 350 degrees for 15 minutes or until just set.

Remove pan from oven and dollop 2 cups of jam over the surface, let sit for a few minutes to melt jam. Spread jam evenly over cookie base with a large spatula. Sprinkle chocolate chips over jam, then 1 cup sliced almonds over chocolate chips.

Add 1 cup almonds to reserved crumb mixture. Rub cold crumb mixture between your fingers to remove any large lumps. Sprinkle crumbs evenly over top of cookie bar; press gently to set.

Return pan to oven and bake for an additional 15-20 minutes or until jam begins to bubble and chocolate has melted. Remove from oven and let cool completely before slicing.

Makes 45 cookie squares.