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Ingredients

1/2 large ripe banana, cut up

1 cup Pace® Chunky Salsa

1 teaspoon cornstarch

1/2 cup apricot preserves

1 cup butter, softened (2 sticks)

1/2 teaspoon ground allspice

1 cup packed brown sugar

1 1/2 teaspoons vanilla extract

2 cups self-rising all-purpose flour

1 cup coarsely crumbled gingersnap cookies (about 14 cookies)

1 cup quick-cooking oats

Description

These Chewy Oatmeal Bars Have An Added Kick Of Flavor With Pace® Salsa And Apricot Preserves.

Campbells Kitchen