Instructions: Combine raspberries, dates, and water. Cook over low heat, stirring frequently, until dates and berries blend into thick puree. Add salt and lemon juice.

Remove from heat and set aside.

Crust and Topping: Combine dry ingredients. Add melted butter or margarine and stir to crumb consistency. Pour slightly more than half the crumbs into a 9- by 13-inch pan. Pat to form firm crust.

Bake at 350 degrees for 12 minutes. Spread filling over baked crust. Top with remaining crumbs.

Bake at 350 degrees for 25 to 30 minutes. Cool to room temperature. Cut and serve.

Glaze: Stir together powdered sugar, vanilla, and butter or margarine. Add lemon juice to make drizzling consistency.

This recipe yields 36 bars.

Yield: 36 bars

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