• Preparation Time 40 minutes plus 2 hours refrigeration
  • Baking Time not required
  • Makes 30 1” (2.5 cm) bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Base
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 egg, beaten
  • 1 1/4 cups graham wafer crumbs
  • 1/2 cup Robin Hood® Oats
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • Filling
  • 1/4 cup butter, softened
  • 1/4 cup Smucker’s® Pure Seedless Raspberry Jam
  • 2 cups icing sugar, sifted
  • Glaze
  • 1/4 cup semi-sweet chocolate
  • 2 tbsp butter

Serving Size: 30 1” (2.5 cm) bars


Serving Size: 30 1” (2.5 cm) bars

  • Base: Cook butter, sugar, cocoa and egg in medium saucepan over low heat, stirring constantly, until mixture starts to thicken. Remove from heat.
  • Stir in remaining ingredients. Mix well. Press firmly in prepared pan. Chill 30 minutes.
  • Filling: Beat butter and jam together in a large bowl using an electric mixer on medium speed until blended. Gradually add icing sugar beating until smooth. Spread on base. Chill 1 hour or until firm.
  • Glaze: Heat chocolate and butter together in small saucepan stirring until smoothly melted. Spread over filling. Chill until set, about 30 minutes. Cut into 1” (2.5 cm) bars.
  • Grease a 9” (23 cm) square cake pan and line with parchment paper overlapping two sides for easy removal.


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