Ingredients
3/4 cup butter, softened1 cup packed brown sugar1-1/2 cups quick-cooking oats1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt11 ounces cream cheese, softened1/2 cup sugar2 large eggs1 teaspoon vanilla extract1 jar (18 ounces) red raspberry preserves1/3 cup chopped slivered almonds
Preparation
In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown.
Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
