CRUST:

2 c. flour
1/2 c. sugar
1/2 tsp. salt
1/2 c. butter
1/2 c. butter

Mix dry ingredients together. Cut in the butter-butter with a pastry blender, until mixture is crumbly. Press into the bottom of a 10 x 15 inch jelly roll pan. Bake 10 minutes at 350 degrees.

FILLING:

1 (10 oz.) jar raspberry preserves
1 (10 oz.) jar apricot preserves

Empty preserves into 2 bowls and stir to soften the preserves. Spread apricot over half and raspberry over other half of the baked mixture while hot.

TOPPING:

1/4 c. flour
1/4 c. brown sugar
1/4 c. sugar
1/3 c. butter-butter blend

Mix together until crumbly and sprinkle over preserves. Bake at 350 degrees for 30 minutes.

FROSTING:

1 c. powdered sugar
1 tbsp. milk

Mix together until smooth. Drizzle over top of warm bars. Cut into squares while warm. Store in covered tin with plastic wrap between layers. Bars will freeze nicely.