Categories: Cookies

Ingredients

• 1 1/2 C flour
• 1 c firmly packed brown sugar
• 1 tsp baking powder
• 1 c butter, softened
• 1 1/2 c quick-cooking oats
• 1/2 c flake coconut
• 1/2 cup toasted pecans, chopped
• 5 sqaures baking chocolate, semi-sweet, chopped
• 1 jar rasberry jelly, seedless

Directions

1. preheat over to 350 degrees. Line 13×9 in pan with foil. Grease foil lining.

2. Mix flour, brown sugar, and bakin gpowder in large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Add oats, coconut, and pecans, mix well.

3. Press half of crumb mixture firmly onto the bottom of the pan. Sprinkle with chopped chocolate. Spoon jam over top, sprinkle with remaining crumb mixture.

4. Bake 25 to 30 minutes or unitl lightly browned. Lift from pan. Cool completely on wire rack. Cut into bars.

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