| 2 | cups Original Bisquick® mix |
| 1 | cup quick-cooking oats |
| 3/4 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | cup raspberry spreadable fruit, jam or preserves |
| 1. | Heat oven to 400°F. Grease square pan, 9x9x2 inches. Mix Bisquick mix, oats and brown sugar in large bowl. Cut in butter, using fork or pastry blender, until mixture is crumbly. |
| 2. | Press half of the crumbly mixture in pan. Spread fruit over crumbly mixture to within 1/4 inch of edges. Top with remaining crumbly mixture; press gently into fruit. |
| 3. | Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows. |
|
| You can use blackberry spreadable fruit instead of the raspberry. |
|
| Serve warm with French vanilla ice cream. |
Nutrition Information:
145 ( 55 ); 6 g ( 2 g); 0mg; 190 mg; 23 g ( 1 g); 1 g 4 %; 0%; 2 %; 4 % 1 ; 1/2 ; 1