Ingredients
1 package yellow cake mix (regular size)2-1/2 cups quick-cooking oats3/4 cup butter, melted1 jar (12 ounces) seedless raspberry preserves1 tablespoon water
Preparation
Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Cool on a wire rack 5 minutes.
In a small bowl, stir preserves and water until blended. Spread over crust. Sprinkle with remaining crumb mixture. Bake 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
