CHOCOLATE RASPBERRY PECAN STREUSEL SQUARES

1 1/2 cups all-purpose flour
1 1/2 cups oats (either kind)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. salt
1 cup butter or margarine, chilled
1 cup raspberry preserves
1 cup semisweet chocolate pieces
1 cup broken pecans
1/2 cup white chocolate pieces

Heat oven to 375 degrees F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Hold out 1 cup of mixture for streusel. Press remaining mixture onto bottom of greased 9-inch square baking pan or 7x11-inch baking pan. Bake 10 minutes. Spread preserves over crust. Sprinkle evenly with chocolate chips and pecans. Sprinkle remaining streusel over top, gently patting. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted white chocolate. Let chocolate set before cutting bars.