Raspberry Oat Bars with a sweet crumb topping are a cinch to make. They are just divine for your bake sales, potlucks, parties or as an afterschool snack.
Preheat oven to 350°F. Grease or line a 9x9x2-inch baking pan with parchment paper. Set aside.
In a medium bowl combine the flour, baking soda, salt, oats and brown sugar. Set aside.
⅔ cup all-purpose flour, ⅛ teaspoon baking soda, ⅛ teaspoon salt, ⅓ cup quick-cooking oats, 3 tablespoon packed brown sugar
In a large bowl cream the cream cheese and butter with an electric mixer. Add the flour mixture; beat on low speed until the mixture is crumbly. Measure out 1 cup of the crumb mixture, set aside.
Press the remaining crumb mixture into the bottom of the prepared baking pan. Bake for 20 minutes.
Meanwhile, in a small bowl combine the preserves and lemon juice. Carefully spread the preserves mixture over the hot crust. Sprinkle the reserved crumb mixture over the top.
⅓ cup seedless raspberry preserves, ½ teaspoon lemon juice
Bake for an additional 15 minutes or until the top is golden brown.
Cool in pan on a wire rack before cutting into bars.