Chunky Streusel Jam Squares

Chunky Streusel Jam Squares

In this recipe:

based on 152 reviews
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15 min.
75 min.
25 Servings

A sweet treat anytime!


  • 1 1/2 cups flour
  • 1 1/2 cups quick or old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup raspberry or strawberry preserves
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
  • 1/4 cup chopped nuts
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PREHEAT oven to 375º F. Grease a 9-inch-square baking pan.

COMBINE flour, oats, granulated sugar, brown sugar, baking powder and salt in large bowl. Cut in butter with a pastry blender or two knives until crumbly; reserve 3/4 cup oat mixture for topping. Press remaining oat mixture into prepared baking pan. Spread preserves over crust; sprinkle with chunks.

COMBINE reserved oat mixture and nuts; sprinkle over chunks. Pat down lightly.

BAKE for 30 to 35 minutes or until golden brown. Cool completely in pan until chocolate is firm, or refrigerate for 30 minutes to speed cooling. Cut into squares.

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Chunky Streusel Jam Squares

Yummy! My family loves them and keep coming back for more. I used raspberry jelly as we don't like the seeds and everyone loves the chocolate and raspberry combination. Especially me!!

- Bobbi Franklin from Sparks, MD


I loved these bars but will make some alterations next time. I used seedless strawberry jam since I don't like preserves. The taste was good but next time I will use more than what the recipe says because it was a little dry. Also, I will not use quite so many chocolate chips because I felt it overpowered the strawberry. Otherwise, though, they are fabulous. The streusel is so yummy I could eat it plain!

- Mary Brinkley from ADA, OK

Chunky Streusel Jam Squares

I made this recipe for a Church outting. Everyone who tried this dessert enjoyed it and said it was very good.They were even suggesting to those who went near the dessert table to try it.It was a hit! I used current jelly for the raspberry jelly

- Eileen Koenig from MOUNT AETNA, PA

Pretty Good

I added a tsp. almond extract & 1/2 tsp. cinnamon,and a pinch of nutmeg to crust.I also replaced chunks with Toll House white chocolate chips.They were pretty good.My friends liked them very much.

- Joy Cooper from KEY WEST, FL


With the Holidays now upon us, we have been bringing in stuff to eat nearly every day! No wonder we gain 10 lb. during the Holiday season...these were so good, & I will probably bring them again before Christmas break! Everyone enjoyed them...Yummy!!!!!!!

- Jan Wilkins from BLYTHEVILLE, AR

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Nutrition Facts

Serving Size: 1/25 of Recipe

Servings Per Recipe: 25

  • Amount Per Serving
  • Calories: 257
  • Calories from Fat: 115
  • Total Fat: 12.8g (20% of DV)
  • Saturated Fat: 7.1g (36% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 126mg (5% of DV)
  • Carbohydrates: 35.3g (11% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 19.4g
  • Protein: 3.2g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 14% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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