1 c. butter
1 c. packed brown sugar
1 1/2 c. old fashioned or quick oats, uncooked
1 (10 oz.) jar red raspberry preserves
1 1/2 c. flour
1/2 tsp. baking soda
1/4 c. sliced almonds, toasted
1/2 tsp. almond extract

Beat butter and sugar until well blended. Add combined flour and baking soda; mix well. Blend in almond extract. Stir in oats. Spread mixture onto bottom of greased 9 x 13 inch baking pan; spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool; cut into bars.

NOTE: Makes 20 bars.