1/2 c Butter; room temperature
1/2 c Light brown sugar
1 c Flour
1/4 t Baking soda
1/8 t Salt
1 c Rolled oats
3/4 c Seedless raspberry jam
Heat the oven to 350 degrees. Butter an 8″ square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4″ of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2″ bars.