1 pkg yellow or white cake mix
2 1/2 quick cups cooking oats
3/4 cup butter or butter crisco, melted
1 – 12 oz jar apricot preserves
1 Tbsp water
Preheat oven to 375° F. Grease 9 x 13 inch pan. In a separate bowl, combine cake mix and oats. Add melted butter or butter Crisco and mix until crumbly. Press ½ of the mixture into the bottom of the greased pan to form crust. In a separate bowl mix preserves and water; spread evenly over crumb mixture in pan. Sprinkle remaining crumb mixture on top; bake 18 – 23 minutes until hot and light brown. Cool, cut into bars and store in an airtight container.
Also great with strawberry, seedless raspberry or seedless blackberry jam. This is a great recipe to make with kids.
-Jodi Weiss Schroeder