1 cup Touch of Butter Spread (by Kraft Foods)
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp almond extract
1 1/2 cups quick-cook oats, uncooked
1 cup seedless red raspberry preserves
1/4 cup sliced almonds, toasted
Preheat oven to 375 degrees.
To toast almonds, spread out in a single layer on a baking sheet and heat in the oven until toasted.
Beat butter spread and sugar together until well blended. Add baking soda to the flour and stir to blend. Add the flour to the sugar mixture, mixing well. Blend in the almond extract. Stir in the oats until mixed well. Spread the mixture onto the bottom of a greased 13 x 9-inch baking pan. Spread the preserves over the top of the mixture to within 1/2-inch of the edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into 20 bars.