Pace® Fire House Salsa Bars

Source: Pace Recipes

A ginger-oat crust is topped with a fruity filling spiked with the assertive addition of Pace® for dessert bars that will delight and surprise.

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Serves: Makes 24 bars
Prep Time: 15 minutes
Cook Time: 40 mins.

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1/2 large ripe banana, cut up
1 cup Pace® Chunky Salsa
1 tsp. cornstarch
1/2 cup apricot preserves
1 cup butter or margarine, softened
1/2 tsp. ground allspice
1 cup packed brown sugar
1 1/2 tsp. vanilla extract
2 cups self-rising flour
1 cup coarsely crumbled gingersnap cookies, (about 14 cookies)
1 cup quick-cooking oats

PREHEAT oven to 350°F. Place banana, salsa, cornstarch and preserves in food processor bowl. Cover and pulse 30 seconds or until smooth.

BEAT butter, allspice, sugar and vanilla in mixing bowl until fluffy, using electric mixer at medium speed. Add flour, cookie crumbs and oats and mix until crumbs form.

PRESS all but 1/3 cup of the crumb mixture into 13"x 9" baking pan. Top with salsa mixture. Sprinkle with reserved crumb mixture.

BAKE for 40 min. or until brown. Cool in pan on wire rack. Cut into bars. Makes 24.

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