Bottom Layer
2 cups unbleached all-purpose flour
½ cup (1stick) butter, melted
¾ cup confectioners’ sugar
½ teaspoon vanilla extract

2 cups fresh or frozen (thawed) raspberries
½ cup granulated sugar
2 tablespoons quick-cooking tapioca

Top Layer
2 cups rolled oats
½ cup (1 stick) butter, melted
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon

Preheat oven to 325 degrees.   Lightly grease a 9” x 13” baking pan.

To make the bottom layer, combine the flour, confectioners’ sugar, butter and vanilla.  Mix with a fork until the butter is evenly distributed and the mixture is crumbly.  Firmly pat the mixture into the bottom of the baking dish.  Bake for 15 minutes , then set aside to cool.

While the bottom layer bakes, make the filling.  Combine the raspberries, granulated sugar, and tapioca.  Set aside for at least 30 minutes to allow the tapioca to blend with the raspberry juice.

To make the top layer, mix the oats, brown sugar, butter, and cinnamon and stir until the mixture is crumbly.

When the bottom layer is cool, spread the filling evenly over the bottom layer.  Sprinkle the oat mixture over the raspberry filling.

Bake for 25 to 30 minutes, until the top is golden brown.

Cool completely in the pan on a wire rack.

Enter 6 bars measuring 2”x 2” on a covered disposable plate.