1 1/4 cups all-purpose flour
1 1/4 cups oats (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 jam or preserves (about 10-ounces)
1 cup (6-ounces) semi-sweet chocolate chips
1/4 cup chopped almonds (optional)
1/2 cup semi-sweet white chocolate chips, melted (for drizzling, optional)
Pre-heat oven to 375°F (190°C).
In large bowl, combine flour, oats, sugars, baking powder and salt. Cut in margarine 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 for 10 minutes. Transfer to wire rack.
Spread rasberry jam evenly over hot crust to within 1/2-inch of edges. Sprinkle evenly with 1 cup chocolate chips.
Combine reserved oat mixture and almonds, if using; sprinkle over chocolate chips, patting gently. Bake for 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.