1 pkg. yellow cake mix
3/4 c. (1 1/2 sticks) butter
2 1/2 c. quick cooking oats
1 c. (12 oz. jar) raspberry preserves or jam
1 tbsp. water

Preheat oven to 375 degrees. Melt butter. Combine dry cake mix and oats in large bowl; stir in melted butter until mixture is crumbly. Measure half of this crumb mixture (about 3 cups) into a greased 13"x9"x2" pan; press firmly to cover bottom.

Combine preserves and water; spoon over crumb mixture in pan and spread evenly. Cover with remaining crumb mixture; pat firmly to make top even. Bake at 375 degrees for 20 minutes. Top should be light brown. Cool completely and cut into bars. Yield: 48 bars.