Layered Fruit Bars
Prep Time: 15 min
Cook Time: 40 Min
Serves 16 Servings
Difficulty Easy
Ingredients
- 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 C. firmly packed brown sugar
- 1 Tbsp. water
- 1/2 tsp. Spice Islands® Pure Almond Extract or Spice Islands® Pure Vanilla Extract
- 1 C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Powder
- 1/8 tsp. salt
- 1 C. McCann’s® Quick Cooking Rolled Irish Oats
- 3/4 C. Polaner® Strawberry All Fruit
Directions
- HEAT oven to 350ºF. Spray 8-inch square baking pan with no-stick cooking spray. Beat shortening, brown sugar, water and almond extract in mixing bowl at medium speed of electric mixer until until light and fluffy. Mix in flour, baking powder, salt and oats until mixture is crumbly. Reserve 1/2 C. for topping. Press remaining mixture evenly into prepared pan. Bake 15 minutes.
- SPOON preserves evenly over baked crust. Sprinkle with reserved crumb topping. Bake 20 to 25 minutes or until bubbly. Cool. Cut into 16 bars.
- CREAM CHEESE: Omit strawberry preserves. Blend 8 oz. cream cheese, 2 Tbsp. lemon juice, 1 egg and 1/2 C. sugar in medium bowl until smooth. Spread over prebaked crust. Bake 30 to 35 minutes or until filling is set.
- PINEAPPLE-COCONUT: Omit strawberry preserves. Combine 1 (8 1/4 oz.) can crushed pineapple, 1/4 C. sugar and 1 tsp. corn starch in small microwave-safe bowl. Microwave on HIGH 3 to 4 minutes, stirring occasionally until thickened. Stir in 2 Tbsp. chopped pecans, 1/4 C. flaked coconut and 1/2 tsp. lemon juice. Spread over prebaked crust. Bake 20 to 25 minutes or until bubbly.
- For perfectly cut cookie bars, line entire pan with foil extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
