An oat cookie crust is topped with a sweet filling made with sliced almonds, cherry preserves and dried cherries.

Double Cherry Oatmeal Bars

Oat Cookie Crust:

1 1/2 cups quick or old fashioned oats
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons butter, melted

 

Topping:
3/4 cup sliced unblanched almonds
1 (10 to 12-ounce) jar cherry preserves
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1 cup dried cherries

1. Heat oven to 375°F (190°C).
2. Combine all ingredients for crust, mixing well. Reserve 3/4 cup of oat mixture and set aside. Press remaining oat mixture in a greased 9x9-inch baking pan.
3. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack.
4. Stir almonds into the reserved 3/4 cup oat mixture; set aside.
5. In medium bowl, combine cherry preserves, lemon juice and almond extract. Stir in dried cherries; let stand 10 minutes.
6. Spread cherry mixture evenly over crust. Sprinkle with the reserved oat mixture; press lightly into cherry filling.
7. Bake 30 to 35 minutes or until nicely browned on top. Cool completely on wire rack. Cut into bars. Store tightly covered at room temperature or freeze.

Makes 24 bars.

Cook's Tips:

• Flavor Variation: Sprinkle 1 cup semisweet chocolate chips or white chocolate chips over cherry filling before topping with the oat mixture.
• If using 8 x 8-inch pan, increase baking time to 35 to 40 minutes.