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Prep time:

Cook time:

Serves: 36

By NannaBess



  • 1/2 tsp salt

  • 220g light brown sugar

  • 120g wholemeal flour

  • 350g semi-sweet chocolate chips

  • 500g quick-cook porridge oats

  • 300g raspberry jam

  • 125g plain flour

  • 250g butter (softened and cut into small pieces)

  • 150g pecans (chopped)


  1. Preheat oven to 180C. Coat a 13-by-9-inch baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray.
  2. Combine flours, oats, salt and sugar. Add butter and combine until large crumbs form. Reserve one-third of crumb mixture.
  3. Press remaining crumbs on bottom of pan. Spread jam almost to edges of crust.
  4. Sprinkle chocolate chips, reserved crumb mixture and pecans on top.
  5. Bake 30 minutes, covering top with foil for last 10 minutes, until golden brown.
  6. Cool on wire rack. Remove from pan with foil and cut into 36 bars.

Handy Hint

Mixture may be too wet so add more oats. If too dry, add a little more jam and butter.

Additional Information

  • chocolate

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Cake/Dessert

  • Vegetarian

  • Egg Free

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Your comments

  • NannaBess 06/07/09 16:29

    Fun for kids to make and eat. (Oh, and grown ups too.)