Layered Fruit Bars
Source: Crisco
Makes 24 bars
1 cup Butter Flavor Crisco
1 cup packed brown sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
Dash salt
1/2 cup quick rolled oats
Filling (below)
Prepare desired filling (below). Set aside.
Preheat oven to 375 degrees F. In large mixing bowl cream Butter Flavor Crisco®, brown sugar and vanilla until light and fluffy. Mix in flour and salt. Reserve 1/2 cup mixture. Press remaining mixture evenly in 13 x 9 x 2-inch pan. Bake at 375 degrees F for 10 minutes.
In medium mixing bowl combine reserved mixture and rolled oats, mixing until crumbly. Spread desired filling evenly over baked base. Sprinkle topping mixture evenly over filling. Bake at 375 degrees F for about 15 minutes, or until bubbly (for cream cheese filling, until set). Cool. Cut into bars, about 3 x 1-1/2 inches.
FILLINGS:
Lime-Cream Cheese: In medium mixing bowl blend 8 ounces cream cheese, 2 tablespoons lime juice, 1 egg and 1/2 cup sugar until smooth. Spread over baked crust.
Cherry: Spread 1 can (21 ounces) cherry pie filling over baked crust.
Pineapple-Coconut: In medium saucepan combine two 8-ounce cans crushed pineapple, 1/2 cup sugar and 1 tablespoon cornstarch. Cook over medium heat until thickened, stirring constantly. Stir in 1/4 cup chopped pecans, 1/2 cup flaked coconut and 1 teaspoon lemon juice. Spread over baked crust.
Blueberry: Spread 1 can (21 ounces) blueberry pie filling over baked crust.
Fig: In medium saucepan combine 2 cups chopped figs (one 12-ounce package), 1 cup orange juice, 1/2 cup water, 1/2 cup sugar and dash salt. Cook over medium heat for about 10 minutes, or until mixture thickens, stirring occasionally. Spread over baked crust.
Source: Crisco
Makes 24 bars
1 cup Butter Flavor Crisco
1 cup packed brown sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
Dash salt
1/2 cup quick rolled oats
Filling (below)
Prepare desired filling (below). Set aside.
Preheat oven to 375 degrees F. In large mixing bowl cream Butter Flavor Crisco®, brown sugar and vanilla until light and fluffy. Mix in flour and salt. Reserve 1/2 cup mixture. Press remaining mixture evenly in 13 x 9 x 2-inch pan. Bake at 375 degrees F for 10 minutes.
In medium mixing bowl combine reserved mixture and rolled oats, mixing until crumbly. Spread desired filling evenly over baked base. Sprinkle topping mixture evenly over filling. Bake at 375 degrees F for about 15 minutes, or until bubbly (for cream cheese filling, until set). Cool. Cut into bars, about 3 x 1-1/2 inches.
FILLINGS:
Lime-Cream Cheese: In medium mixing bowl blend 8 ounces cream cheese, 2 tablespoons lime juice, 1 egg and 1/2 cup sugar until smooth. Spread over baked crust.
Cherry: Spread 1 can (21 ounces) cherry pie filling over baked crust.
Pineapple-Coconut: In medium saucepan combine two 8-ounce cans crushed pineapple, 1/2 cup sugar and 1 tablespoon cornstarch. Cook over medium heat until thickened, stirring constantly. Stir in 1/4 cup chopped pecans, 1/2 cup flaked coconut and 1 teaspoon lemon juice. Spread over baked crust.
Blueberry: Spread 1 can (21 ounces) blueberry pie filling over baked crust.
Fig: In medium saucepan combine 2 cups chopped figs (one 12-ounce package), 1 cup orange juice, 1/2 cup water, 1/2 cup sugar and dash salt. Cook over medium heat for about 10 minutes, or until mixture thickens, stirring occasionally. Spread over baked crust.
