Four Layer Oatmeal Bars

Name: Four Layer Oatmeal Bars
Ingredients: Crisco Original No-Stick Cooking Spray; 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 1 large egg; 1 1/2 cups quick oats uncooked; 1 cup firmly packed brown sugar; 3/4 cup Pillsbury BEST All Purpose Flour; 1 teaspoon ground cinnamon; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups peaches sliced, peeled fresh, slices cut in half crosswise; 3/4 cup crushed pineapple undrained; 3/4 cup Granny Smith apples sliced, peeled, slices cut in half crosswise; 1/2 cup chopped walnuts or pecans; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1/2 teaspoon ground nutmeg; 8 ounces cream cheese softened; 1 large egg; 1/4 cup granulated sugar; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon vanilla extract

21 ingredients

7 steps

Ingredients

Crisco Original No-Stick Cooking Spray
1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg
1 1/2 cups quick oats uncooked
1 cup firmly packed brown sugar
3/4 cup Pillsbury BEST All Purpose Flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups peaches sliced, peeled fresh, slices cut in half crosswise
3/4 cup crushed pineapple undrained
3/4 cup Granny Smith apples sliced, peeled, slices cut in half crosswise
1/2 cup chopped walnuts or pecans
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground nutmeg
8 ounces cream cheese softened
1 large egg
1/4 cup granulated sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract

Directions

1

HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
2

COMBINE shortening and egg in large bowl; stir with fork until blended. Add oats, brown sugar, flour, cinnamon, baking soda and salt. Stir until well blended crumbs form. Press 1 3/4 cups of crumb mixture lightly into bottom of prepared dish; reserve remaining crumbs.
3

BAKE 10 minutes. Cool completely.
4

COMBINE peaches, pineapple with juice, apple, nuts, sugar, cornstarch and nutmeg in medium saucepan; cook and stir over medium heat until mixture comes to a boil and thickens. Cool completely.
5

INCREASE oven temperature to 375°F.
6

COMBINE cream cheese, egg, sugar, lemon juice and vanilla in bowl of electric mixer; beat at medium speed until well blended. Spread over cooled oat layer. Spoon cooled fruit mixture over cheese layer. Spread gently to cover cream cheese. Sprinkle reserved crumbs over fruit.
7

BAKE 30 minutes. Cool to room temperature. Refrigerate until firm, about 1 hour. Cut into 2 x 1 3/4-inch bars.