1 package of yellow cake mix (18-1/4 oz.)
2 1/2 cups quick oats
3/4 cup butter, melted
1 jar (12 oz.) seedless raspberry preserves
1 Tbsp. water
Combine cake mix, oats and butter in a large mixing bowl. Mix until crumbly. Press 3 cups of the oat mixture into a 9 X 11 inch baking pan. Bake at 350* for 10 minutes. Cool on wire rack for 10 minutes.
In a small bowl, mix the preserves and water. Spread over crust.
Sprinkle with remaining oatmeal mixture. (I like to press the top layer down just a little.) Bake for 25-28 minutes, or until the edges get browned. Cool on wire rack in the pan. Cut into bars. Makes about 2 dozen.
From Simple & Delicious Set/Oct 2009 page 57
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