Cherry Nut Bars
Yield
4 dozenPrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
oats, quick cooking
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | teaspoon |
baking soda
|
|
| 1 ¼ | cups |
butter
melted |
|
| 21 | ounces |
cherry pie filling
|
|
| 1 | cup |
miniature marshmallows
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
oats, quick cooking
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
pecans
chopped |
|
| 5 | ml |
baking soda
|
|
| 296 | ml |
butter
melted |
|
| 606.9 | ml/g |
cherry pie filling
|
|
| 237 | ml |
miniature marshmallows
|
|
Directions
In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
Mix at low speed until crumbly.
Reserve 1½ cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan.
Bake at 350℉ (180℃) 12 to 15 minutes.
Spoon pie filling evenly over crust.
Sprinkle marshmallows and remaining crumbs over top.
Return to oven 25 to 35 minutes more, or until topping is golden.
Cut into bars when cool.
