White Chocolate & Raspberry Jam Bars
Pump up the jam and get a slice of these bars in your hand! These taste naughty but they're very nice, stuffed with dates, rolled oats, chia seeds, tangy raspberry jam and decadent white chocolate.
Prepping tip: These bars can be made up to 2 days ahead and stored in an airtight container in the fridge.
Ingredients
- 1/2 cup raspberry jam
- 250g raspberries
- 1/4 cup black & white chia seeds
- 2 cups traditional rolled oats
- 1/3 cup pitted dates
- 150g pecans
- 100g unsalted butter, melted
- 200g white chocolate, chopped
- 1/3 cup thickened cream
- 2 tbs freeze-dried raspberry crumbs
Method
- Place jam in a medium saucepan and stir over low heat for 1-2 minutes or until melted slightly. Stir in raspberries and chia seeds. Increase heat and bring to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until mixture thickens slightly. Cool.
- Meanwhile, grease and line the base of a 18x26cm (base measurement) slice pan with baking paper, allowing paper to overhang on long opposite sides for handles. Process oats, dates and pecans until finely chopped. Add butter and process until combined. Press oat mixture evenly over base of prepared pan. Cover and chill for 30 minutes or until firm.
- Spoon raspberry mixture over oat base and smooth surface. Place chocolate and cream in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring, until melted and smooth. Pour chocolate mixture over raspberry mixture. Refrigerate for 2 hours or until set.
- Using paper as handles, remove slice from pan. Trim edges. Cut slice into 16 bars. Sprinkle with dried raspberry. Serve.
