CHOCOLATE RASPBERRY BREAKFAST BARS

Preheat oven to 350 degrees F and grease or line an 8 inch square baking dish with parchment paper. Combine dry crust ingredients and rub in the butter using your hands, you should get a crumbly mixture but it can be combined when pressed together. Press 2 cups of the mixture into your baking dish (the remaining is going to go on top of the raspberry jam). For the jam, in a pot over medium heat, melt down the raspberries, sugar, and lemon juice. Bring to a boil and mash the berries. I let them boil for a few minutes then removed it from the heat. Let the jam cool and set completely before pouring onto the layer of crust you’ve laid down. If you do not want the seeds in your jam, pour the mixture through a very tight wired strainer before allowing to cool/set (would recommend for my texture freaks! However, once baked you cannot taste/feel the seeds). Pour raspberry jam over the first layer of crust, then sprinkle the remaining crumb mixture on top of the jam and top with some more chocolate chips! Bake for 30 minutes or until crust is a golden brown. Allow to cool before enjoying. Once it was cooled, I added a chocolate drizzle by melting down the chocolate chips in a tiny bit of almond milk.