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Photo Card Categories Photo Anniversary Invitations Photo Birth Announcements Photo Baptism and Christening Invitations Photo Bat & Bar Mitzvah Save the Date Photo Birthday Invitations New! Photo Kids Birthday Invitations New! Photo First Holy Communion Invitations Photo Graduation Announcements Photo Save the Date Cards and Wedding Announcements New! Photo Thank You Cards Photo Christmas Cards New! Christian Photo Christmas Cards Photo Hanukkah Cards

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Magnet Categories 2x3 or 3x4 inch Anniversary Photo Magnets Baby & Birth Announcement Photo Magnets Bat Mitzvah, Bar Mitzvah Photo Magnets Birthday Photo Magnets Kid's Birthday Photo Magnets Christening, Communion & Other Christian Photo Magnets Christmas Photo Magnets Graduation Photo Magnets Wedding & Save the Date Photo Magnets Theme Party Magnets (sports, luau, Hollywood, more)

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Chocolate Raspberry Streusel Bar Cookie Recipe

Ingredients 1 1/2 cups all-purpose flour 1 1/2 cups oats (quick or old-fashioned, uncooked) 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 teaspoon baking powder 1 cup butter 1 cup raspberry preserves (about 10 ounces) 1 cup (6 ounces) semisweet chocolate chips 1/4 cup chopped almonds Directions Preheat oven to 375 degrees F. Combine flour, oats, sugars, baking powder and salt. Cut in butter until mixture is crumbly. Reserve I cup oat mixture for streusel; set aside. Press remaining oat mixture into bottom of ungreased 9-inch square baking pan. Bake for 10 minutes, remove from oven. Spread preserves over crust; sprinkle evenly with chocolate chips. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely before cutting into bars. OPTIONAL: After the bar cookies are finished baking, you can drizzle more melted chocolate chips over the top (or white chocolate, if desired) NOTE: These bar cookies are also great if you use strawberry preserves in place of the raspberry preserves.

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