Cooking Directions

• Place the banana, salsa, cornstarch and preserves into a food processor. Cover and process for 30 seconds or until the mixture is smooth.
• Beat the butter, allspice, sugar and vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is fluffy. Reduce the speed to low. Stir in the flour, cookie crumbs and oats and mix until crumbs form.
• Press all but 1/3 cup crumb mixture into a 3-quart shallow baking pan. Top with the salsa mixture. Sprinkle with the remaining crumb mixture.
• Bake at 350°F. for 40 minutes or until the topping is browned. Cool in the pan on a wire rack. Cut into 48 bars.

Ingredients

• 0.5 large ripe banana, cut up
• 1 cup Pace® Chunky Salsa
• 1 teaspoon cornstarch
• 0.5 cup apricot preserves
• 1 cup butter, softened (2 sticks)
• 0.5 teaspoon ground allspice
• 1 cup packed brown sugar
• 1.5 teaspoons vanilla extract
• 2 cups self-rising all-purpose flour
• 1 cup coarsely crumbled gingersnap cookie(about 14 cookies)
• 1 cup quick oats