3/4 c. softened butter
1 c. packed brown sugar
1 1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick oats (uncooked)
10 oz. jar raspberry preserves

Cream butter and sugar until light and fluffy. Add combined dry ingredients. Mix well. Press half of crumb mixture into greased 13 x 9 pan. Spread with preserves. Sprinkle with remaining crumb mixture. Bake at 400 degrees for 20 to 25 minutes. Cool, cut into bars.