Chocolate Raspberry Streusel Squares

I love the combination of chocolate and raspberry. I make these bars all the time -- the recipe is very simple and you can throw it together in no time! I don't care for nuts, so I usually omit the almonds. If I'm not in the mood for chocolate, I'll omit the chocolate chips as well, and they still turn out great :)

Chocolate Raspberry Streusel Squares
from VeryBestBaking.com

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 brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
3/4 cup (1 1/2 sticks) butter or margarine, chilled and cut into pieces
3/4 cup raspberry preserves or jam (about 10 oz.)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1/4 cup chopped almonds (optional)
1/2 cup Semi-Sweet Chocolate Morsels, melted (optional)

PREHEAT oven to 375° F.

COMBINE flour, oats, sugars, baking powder and salt in large bowl. 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. (I used a 9" pan and reserved 1-1/4 cup.)

BAKE for 10 minutes. Transfer to wire rack.

SPREAD preserves evenly over hot crust to within 1/2 inch of edges (if you get too close to the edges, the preserves will burn and your bars will be harder to remove from the pan). Sprinkle evenly with 1 cup morsels. Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.

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