***I have taste tested these and they are wonderful.***
Thank you to Amy Hodges for this recipe.
1 1/2 cups flour
1 tsp salt
1/2 tsp baking soda
1 1/2 cups quick oats
1 cup brown sugar, firmly packed
3/4 cup margarine **can use your dairy free brand**
1 (12 oz) jar seedless red raspberry preservers (I used a jar with seeds)
Preheat oven to 400. In small bowl, combine flour, salt, baking soda, and oats. Stir well to combine. Grease 13x9x2 inch pan. Set aside. In medium bowl, with an electric mixer on medium speed, cream brown sugar and margarine until fluffy. Stir in oat mixture until well combined.
Press 2/3 mixture into prepared pan. Spread preserves over crumb mixture. Sprinkle remaining mixture over preserves.
Bake 20 minutes. Cool and cut into bars.