Chewy Raspberry Almond Bars

I got this recipe from my cousin. They were actually supposed to be Chewy CHERRY Almond Bars, but I got raspberry preserves instead.

Ingredients:
1 c butter, softened
2 c packed brown sugar
2 tsp baking powder
1 egg
1 tsp almond extract
2 c all-purpose flour (I used whole wheat)
2 c regular rolled oats
1/2 c sliced almonds
1-12 oz jar (1 c) cherry preserves (My jar was 11 oz, raspberry preserves)

Directions:
Preheat oven to 350F. Line a 13x9x2" baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
Remove 1/2 cup of the dough and set aside. Press the reamining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
Bake in the preheated oven  about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, life the uncut bars out of the pan. Cut into bars.
Makes 36 bars. (I only cut mine into 20, but they are pretty big. 30 would have been better.)
To store: Place bars in a single layer in an airtight container (mine are in 2 layers separated by wax paper); cover. Store in the refrigerator for up to 3 days of freeze for up to 1 month.

Nutritional Information: (20 bars first, then 30, b/c next time I make them I'm going to cut them into 30.)

Calories: 290, 193
Fat: 10.9g, 7.3g
Saturated Fat: 5.8g, 3.9g
Carbs: 54.5g, 36.4g
Protein: 3.4g, 2.2g

Ratings:
Kristen: 4
Dave: 4