1 1/4 cups all-purpose flour
1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
12 tablespoon (1 1/2 sticks) butter or margarine,
    chilled and cut into pieces
3/4 cup raspberry preserves or jam (about 10 ounce)
1 cup (6 ounce) semisweet chocolate chips
1/4 cup chopped almonds (optional)
1/2 cup (3 ounces) Premier White Morsels, melted (optional)

Preheat oven to 375 degrees F.

In large bowl, combine flour, oats, sugars, baking powder and salt. Cut in butter with pastry blender or two knives until mixture is crumbly. Reserve 1 cup oat mixture for streusel. Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan. Bake 10 minutes. Transfer to wire rack.

Spread preserves evenly over hot crust to within 1/2 inch of edges. Sprinkle evenly with 1 cup chocolate morsels. Combine reserved oat mixture and almonds, if desired; sprinkle over chocolate morsels, patting gently.

Bake 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle with melted white morsels, if desired. Let chocolate set before cutting into squares. Store tightly covered.

24 squares

Nutrition information - 1 square: Calories 160, Calories From Fat 65, Total Fat 8g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrates 22g, Dietary Fiber 1g, Protein 2g, Total Sugars 13g