Ingredients
¾cupbutter,or margarine, softened
1cupbrown sugar,packed
1½cupsquick cooking oats
1½cupsall purpose flour
½tspbaking soda
½tspsalt
11ozcream cheese,softened
½cupsugar
2eggs
1tspvanilla extract
18ozred raspberry preserves
⅓cupslivered almonds,chopped
Preparation
In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well.
Press three-fourths of the mixture into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 11 to 13 minutes or until set and edges just begin to brown.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust.
Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
Bake for 25 to 30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
