Ingredients:
1 1/4 cups quick oats, uncooked
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup margarine, melted
1 cup raspberry jam or 1 cup preserves
3/4 cup white chocolate chips, divided
1/4 cup toasted chopped almonds
Directions:
Preheat oven to 350 F.
Combine oats, flour brown sugar, baking powder and salt in large bowl.
Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8″ square pan). Bake 10 minutes.
Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
Sprinkle with 1/2 cup white chocolate chips.
Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.
Sprinkle over fruit mixture, pressing lightly into fruit.
Bake 30 to 35 minutes or until golden brown.
Cool completely on wire rack.
Cut into squares and serve.
Servings: 16
Time preparation: 15 min.
Time total: 60 min.