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Ingredients
- 1 pkg. yellow cake mix
- 2 1/2 c. quick-cooking oats
- 3/4 c. or 1 1/2 sticks butter or margarine, melted
- 1 (12 oz.) jar or 1 c. raspberry, apricot, blackberry or strawberry preserves or jam
- 1 Tbsp. water
Method
- In large bowl, combine dry cake mix and oats; stir in melted butter until mixture is crumbly.
- Place 1/2 of crumb mixture in pan and spread evenly.
- Combine preserves and water.
- Spoon over crumbs.
- Cover with remaining crumb mixture; pat firmly to make top even.
- Bake in preheated 375° oven for 18 to 23 minutes; top should be very light brown.
- Cool completely, then cut into bars.
- Store in airtight container.
- Makes about 4 dozen bars.
