1/2 c  Butter; room temperature
1/2 c  Light brown sugar
1 c  Flour
1/4 ts Baking soda
1/8 ts 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.