Prep: 10 min.
Bake: 35 min. + cooling
Yield: 2 dozen

1 package (18-1/4 oz.) yellow cake mix
2-1/2 cups quick cooking oats
¾ cup butter, melted
¾ cup Grandma Hoerner’s Raspberry Preserves
1 tablespoon 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 13-in x 9-in baking pan.  Bake at 350 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.