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.

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