1 1/4 cups flour
1/2 cup butter
1/3 cup white sugar
3/4 cup raspberry jam
1/2 cup raisins
1/2 cup chocolate chips
1/4 cup honey
2 tbsp butter
3/4 cup quick cooking oats
1/3 cup shredded coconut
1/3 cup sliced almonds
2 tbsp sesame seeds
Preheat oven to 350º. Grease one 9” x 9” square pan. In a mixing bowl combine the flour, 1/2 cup butter and the sugar. Beat at low speed until crumbly. Press mixture into the bottom of prepared pan. Bake at 350º for 15 to 20 minutes. Combine jam, raisins and choc chips, stirring until blended. Set aside. In a saucepan combine the honey and 2 tbsp butter. Cook and stir until melted. Stir in the oats, coconut, almonds and sesame seeds until blended. Spread the raspberry jam mixture over the hot crust (mixture will spread better as it melts slightly). Spread evenly to edge of pan. Bake for an additional 15 to 20 minutes or until lightly browned. Cut into bars and serve.