3/4 c. butter, softened
1 c. packed brown sugar
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick oats (not cooked)
16 oz. raspberry jam

Cream butter, sugar, until fluffy and light. Add combined dry ingredients and mix well. Press half of mixture on bottom of greased 9"x13" pan. Carefully spread jam over mixture, put remainder of mixture on top and pat down firmly all over. Bake at 375 degrees for 20 to 25 minutes or until lightly browned. Let set a while and cut into 48 small or 24 large bars.