Raspberry Oatmeal Bars
Use of a cake mix puts the 'quick and easy' into preparing these fruit and oat-crumb cookie 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
- Preheat oven to 375°F (190°C). Grease a 13x9x2-inch baking pan; set aside.
- 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.
- 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.
- 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 24 bars.
*Any type of fruit jam can be substituted.