Ingredients

1 pkg yellow cake mix

2 1/2 cups quick cooking oats

3/4 cup (1 1/2 sticks) butter (melted)

1 12oz. jar raspberry jam (seedless)

1 T water

Preparation

  1. Preheat oven to 375 degrees. Grease 13x9x2 pan.
  2. Combine dry cake mix and oats: add melted butter and stir until crumbly.
  3. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom.
  4. Combine jam and water and stir until blended.
  5. Spread jam mixture over crumb mixture in pan.
  6. Sprinkle remaining crumb mixture over top and pat firmly to make top even.
  7. Bake for 18 to 25 minutes or until top is very light brown. Cool in pan on rack.
  8. Cut into bars.
  9. Store in air-tight container.