1 pkg. (18¼ oz.) yellow cake mix
2 1/2 cups quick oats
3/4 cup butter, melted
1 jar (12 oz.) seedless raspberry preserves
1 Tbsp. water
In a large bowl, combine the dry cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 9 x 13 in. baking pan. Bake at 350º for 10 minutes. Cool on a wire rack for 5 minutes.
In a small bowl, stir the preserves and water until blended. Spread over the crust. Sprinkle with the remaining crumb mixture. Bake for 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
No comments:
Post a Comment