Cherry Pie Pecan Bars

I admit it. I cut coupons...AND I think its fun. Some habits die hard and while growing up my Mom and I would sit on the couch on Sundays and go through the ads and coupons. In my grade school days, I think finding a coupon acted as leverage and a perfect excuse to convince my mom that it was a good idea to buy the latest junk food or kid-geared snack. To this day, I must say I still enjoy this activity though I must also admit I probably only use 1- 2% of the coupons I so diligently cut out, save and file.  It's the effort that counts!



Last Sunday I saw a recipe for Cherry Pie Pecan Bars in the coupons section. I am not a fan of cherry pie, and I don't like pecans but the recipe reminded me that Lucky Leaf had sent me a few samples of their pie fillings.  Since I don't make pies very often, this recipe seemed just about perfect.  Um, except for the stick or so of butter that I was missing!  I subbed apple butter for quite a bit of butter so I had no idea how these would turn out.

Maybe I just thought I didn't like cherry pie, because this dessert was one of my favorites in a long time. I can't say the apple butter substitution made these all that healthy, but just like my coupon cutting, it's the effort, right?

Cherry Pie Pecan Bars
Adapted from Lucky Leaf recipe

2 cups all purpose flour
2 cups uncooked quick cooking oats
1 1/2 cups granulated sugar
13 tablespoons butter
7 tablespoons apple butter
1/2 cup chopped pecans
1 tsp baking soda
1 21 oz can cherry pie filling
1 cup minature marshmallows

1.  Preheat oven to 350 degrees.  Combine all ingredients except pie filling and marshmallows in a large mixing bowl.  Beat at low speed, scraping bowl often until mixture resembles coarse crumbs.

2. Reserve 1 1/2 cups of the crumb mixture for the topping.  Press remaining mixture into ungreased 13x9 inch baking pan.  Bake for 12-15 minutes or until lightly browned.  Gently spoon pie filling over hot crust.  Sprinkle with marshmallows then sprinkle with remaining crumb mixture.

3. Continue baking for 25-30 minutes or until lightly browned.  Cool completely on a rack.