Raspberry Cream Cheese Bars

Quick Cooking- This recipe is also on pg. 59 of the Bear Creek Cookbook.  

3/4 cup butter or margarine, softened

1 cup packed brown sugar

1 1/2 cup quick-cooking oats

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

2 packages, one 8 oz., one 3 oz. cream cheese, softened

1/2 cups sugar

2 eggs

1 tsp. vanilla (sometimes I use almond extract instead)

1 jar red raspberry preserves

1/3 cup chopped slivered almonds

In a mixing bowl, cream the butter and brown sugar.  Combine oats, flour, baking soda, and salt; add creamed mixture and mix well.  Press 3/4 of mixture into a greased 9x13" pan.  Bake at 350 for 11-13 min. or until set and edges begin to brown.  Meanwhile, in a small mixing bowl, beat cream cheese and sugar.  Add eggs and vanilla and 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 25-30 min. or until set and edges are golden brown.  Cool completely before cutting.  Store in refrigerator.