| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Raspberry Oatmeal Bars

1 (18.25-ounce) package yellow cake mix

2 1/2 cups quick-cooking oats, uncooked

3/4 cup butter OR margarine, melted

1 cup (12-ounce jar) raspberry preserves OR jam*

1 tablespoon water

1. Preheat oven to 375*F (190*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Combine dry cake mix and oats in large bow; add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into prepared baking pan. Press firmly to cover bottom.
3. Combine preserves with water; stir until blended. Spread over crumb mixture in pan. Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
4. Bake for 18 to 23 minutes or until top is very light brown. cool in pan on wire rack; cut into bars. Store in airtight container at room temperature.

Makes about 4 dozen bars.

*Apricot, blackberry or strawberry can be substituted.