Preheat oven to 350° F.
Grease a 9x13 baking dish and line with parchment. Grease the parchment as well.
In a small bowl combine the raspberry preserves and chips. Stir to combine and set aside.
In another small bowl mix together the flour, salt, baking soda, oats and pecans. Set aside.
In a stand mixer fitted with a paddle attachment cream together the butter and brown sugar. Add in the egg and vanilla and mix to combine. Add in the dry ingredients. Mix until it forms a solid dough.
Scoop half of the crust mixture into the greased pan. Lightly wet your hands with water and press down the sticky dough to form an even bottom layer. Pour the filling on top and spread evenly over the dough.
With the remaining dough sprinkle it on top, gently pressing down but leaving some of the jam exposed.
Bake for 30-35 minutes or until golden brown and bubbly. Remove and let cool fully in the pan. Cut into bars. Keeps in an airtight container for up to 3 days.
Recipe Adapted from Giada De Laurentiis