Yield: 24 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter; room temperature |
| ½ cup | Light brown sugar |
| 1 cup | Flour |
| ¼ teaspoon | Baking soda |
| ⅛ teaspoon | Salt |
| 1 cup | Rolled oats |
| ¾ cup | Seedless raspberry jam |
Heat the oven to 350 degrees. Butter an 8" square pan, set aside.
Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within ¼" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-½" bars.
From: First magazine, date unknown Posted by Karen Mintzias From: Karen Mintzias Date: 18 Feb 94 Submitted By DALE SHIPP On 07-12-95