Chunky Chocolate-Jam Bars

• 1-1/2 cups flour
• 1 cup firmly packed light brown sugar
• 1 tsp. CALUMET Baking Powder
• 1 cup (2 sticks) cold butter
• 1-1/2 cups quick-cooking oats
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup PLANTERS Chopped Pecans, toasted
• 5 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
• 1 jar (12 oz.) raspberry jam

1. Preheat oven to 350F.
2. Line 13x9-inch baking pan with foil; grease foil lining.
3. Mix flour, brown sugar and baking powder in large bowl.
4. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Add oats, coconut and pecans; mix well.
6. Press half of the crumb mixture firmly onto bottom of prepared pan; sprinkle with chopped chocolate.
7. Spoon jam over top; sprinkle with remaining crumb mixture.
8. Bake 25 to 30 min.
9. or until lightly browned.
10. Cool completely on wire rack.
11. Cut into 32 bars.

flour, brown sugar, baking powder, cold butter, oats, s angel, pecans, chocolate, raspberry

Taken from www.kraftrecipes.com/recipes/chunky-chocolate-jam-bars-90021.aspx (may not work)