• Preheat the oven to 375°F
• In a large bowl, mix together the oats, flour, brown sugar, granulated sugar, salt, and baking powder.
• Beat in the softened butter until the mixture is blended and crumbly. Remove 1 cup of the mixture and set aside.
• In an 8x8 baking dish, press the remaining oat mixture into the bottom and form a crust.
• Bake in the oven for 10 minutes and then remove.
• Carefully spread the raspberry jam over the top of the baked crust, making sure to spread it well and evenly.
• Top the raspberry jam with the 1 cup of semi-sweet chocolate chips.
• Take the 1 cup of oat mixture and crumble with hands and spread it on top of the chocolate chips.
• Bake in the oven for about 35 minutes.
• Remove from the oven and allow it cool COMPLETELY before adding a chocolate drizzle or removing it from the baking dish.
• Cut into squares. I cut mine into 9 squares but you can make them smaller if you wish!
• Store in an airtight container.

To make Chocolate Drizzle

• Melt the ¼ cup of chocolate chips in the microwave 15 seconds at a time, stirring each time.
• Once the chocolate is mostly melted, stir until it has all melted and drizzle on the squares.