Heat the oven to 350. Grease a 9X13" pan.
In a mixing bowl, combine:
9 Tblsp. melted butter
1 tsp. vanilla
1-1/2 Cups rolled oats
2/3 C brown sugar
3/4 C flour
1/2 tsp. baking soda
Mix together until crumbly, then add 2 cups chopped walnuts. Reserve 1-1/2 cups of crumbs for topping.
Press the remaining crumbs firmly onto the bottom of the pan. Open a can of raspberry Solo filling (or any favorite flavor - regular jams tend to get runny when baked so stick to Solo fillings) - carefully and evenly spread the fruit filling over the crust. Sprinkle the top with remaining crumbs.
Bake for 23-28 minutes or until the top is golden brown colored. Cool completely before cutting into squares.
