3/4 c. 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
1 (10 oz.) jar red raspberry preserves

Cream butter and sugar until light and fluffy. Add combined dry ingredients. Mix well. Press half of crumb mixture into greased 9x13 inch baking pan. Spread with preserves, sprinkle with remaining crumb mixture. Bake at 350 degrees for 20 to 25 minutes. Cool. Cut into bars.