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Prep 10min
Total1hr25min
Servings48
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Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
2 1/2
cups quick-cooking oats
1 1/2
cups packed brown sugar
1/2
cup finely chopped hazelnuts (filberts) or pecans
1/4
teaspoon baking soda
1 1/2
cups butter or margarine, melted
1
can (21 oz) raspberry pie filling
1
teaspoon ground cinnamon
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Steps
1
Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
2
In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
3
Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
4
Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.
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Enjoy these fruit and crumble bars with a cup of hot chocolate.
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