Fruit and Chocolate Streusel Squares

Fruit and Chocolate Streusel Squares
Makes:
30
squares (2 1/2 dozen)
Prep Time:
20
minutes
Total Time:
80
minutes
based on 12 reviews
2
A layer of fruit preserves is nestled next to a layer of chocolate in these delectable bar cookies. Oats and almonds give them a chewy texture to offset the sweetness of the filling.

In this recipe:

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Ingredients:

  • 1 1/2 cups all-purpose 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 (optional)
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup raspberry, strawberry or apricot preserves
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/4 cup chopped almonds
  • Powdered sugar (optional)

Directions:

PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, oats, granulated sugar, brown sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives; reserve 1 cup oat mixture for topping. Press remaining oat mixture into prepared baking pan. Spread preserves over crust; sprinkle with morsels.

COMBINE reserved oat mixture with nuts; sprinkle over morsels. Pat down lightly.

BAKE for 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack until chocolate is firm or refrigerate for 30 minutes to speed cooling. Sprinkle with powdered sugar.


Reviews:

Review This Recipe

Fruit and Chocolate Streusel Sqauares

 Star(s)

Beth Kjelstrom from Whichita Falls, Te

I thought this was easy and quick, I made them for a luncheon and there were none left to take home. Very GOOD.

Read More Reviews

Review This Recipe
  •  Star(s)

    Yummy struesel squares

    Crystal Myers from HILLSBORO, OH

    I made these bars last night for our bible study and they were yummy. I didn't have any chocolate chips on hand so I just omitted them and they were still delicious. I used my homemade black raspberry jam. Thankfully I had cut them in small squares so I didn't feel so guilty having more than one.

  •  Star(s)

    Like a chocolate covered candy

    jennier young from

    This cookie reminded me of a "jelly fruit" chocolate candy. I used a mixture of strawberry and raspberry preserves. If I made this again, I would make it with only the chocolate or only the fruit but not the 2 paired together.

  •  Star(s)

    Fruit and Chocolate Streusel Squares

    Alice Keeney from STRONGSVILLE, OH

    Whipped these up while we were snowed in during a northeast Ohio blizzard Sunday, no cable or Internet, and time on our hands. Everyone loved them and had suggestions for variations on the fruit for next time.

  •  Star(s)

    Fruit and Chocolate Streusel Squares

    Jane Hinton from Birmingham, AL

    Tried this recipe based on items I had on hand. Substituted frozen strawberries (thawed, chopped and sweetened with 2 packets Splenda) in place of jam. Plan to make again and try other fruit flavors.

  •  Star(s)

    These are G-R-E-A-T !!!!

    Linda Randles from NORTH CANTON, OH

    I can't believe how easy these was to make and how great they are. I do alot of parties and they was a big hit. I'll be keeping this recipe.

  •  Star(s)

    Great for breakfast!

    STEPHANIE VOLTZ from CALHOUN, GA

    I made these for an office breakfast and they went quicker than the cinnamon rolls! Have used this recipe many times and used different jams each time. Black Raspberry are my favorite!

  •  Star(s)

    Fruit and Chocolate Streusel Squares

    Tammy Catlett from BEDFORD, IN

    These squares were very quick and easy to make! They have great texture and tasted great! The kids really loved them too.

  •  Star(s)

    Fruit and Chocolate Streusel Squares

    Dawn Toussas from Wayne, NJ

    Fast, easy and delish! These were super easy to make and my company was impressed with the flavor. Not too sweet, but a nice combination with the chocolate. Will definetly be making again and again!

  •  Star(s)

    Fruit and Chocolate Streusel Squares

    A Ruvo from Connellsville, PA

    I used strawberry preserves and they were very good. Will try another flavor next time.

  •  Star(s)

    fruit and chocolate streusel squares

    susan wright from crossville, TN

    These are SO good and easy to make.

  •  Star(s)

    easy

    Jessi McClelland from Lexington, KY

    These bars were easy to make, but i didn't use a whole bag of chocolate chips and probably won't if I make them again. The bars are good, but not great.

  •  Star(s)

    Fruit and Chocolate Streusel Sqauares

    Beth Kjelstrom from Whichita Falls, Te

    I thought this was easy and quick, I made them for a luncheon and there were none left to take home. Very GOOD.

Nutrition Facts

Serving Size: 1/30 of recipe

Servings Per Recipe: 30 

  • Calories: 200
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 6g (29% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 60mg (3% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 17g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

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

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Fruit and Chocolate Streusel Squares

Ingredients

  • 1 1/2 cups all-purpose 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 (optional)
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup raspberry, strawberry or apricot preserves
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/4 cup chopped almonds
  • Powdered sugar (optional)

 

Directions

PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, oats, granulated sugar, brown sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives; reserve 1 cup oat mixture for topping. Press remaining oat mixture into prepared baking pan. Spread preserves over crust; sprinkle with morsels.

COMBINE reserved oat mixture with nuts; sprinkle over morsels. Pat down lightly.

BAKE for 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack until chocolate is firm or refrigerate for 30 minutes to speed cooling. Sprinkle with powdered sugar.

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