| | Directions | | Preheat oven to 375°. Grease 13x9x2" pan. Combine dry cake mix & oats in large bowl; add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine preserves and water, stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over preserves, pat firmly to make top even. Bake at 375° for 18-23 min. or until top is very light brown. Cool in pan on rack; cut into bars. Store in airtight container. |
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| Ingredients | | - |  | 1 box Duncan Hines yellow cake mix |
| - | | 2 1/2 cups quick cooking oats |
| - | | 1 1/2 sticks butter or margarine, melted (3/4 cup sticks) |
| - | | 1 jar raspberry preserves or jam (1 cup 12 ounce jar) |
| - | | 1 tablespoon water |
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