Fire House Salsa Bars
 From: Campbell's Kitchen
Prep Time: 15 minutes
Bake Time: 40 minutes


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 bowl until fluffy, using electric 
mixer at medium speed. Add flour, cookie crumbs and oats and mix until crumbs 
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 

Rhonda G in Missouri


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