FIREHOUSE SALSA BARS

Made With:

Product

Pace® Chunky Salsa- Mild

jalapeños are king when it comes to Pace®; salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Nutrition Facts
Serving Size
1 EACH (1 BAR)
Amount Per Serving
Calories 363
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 9.9g
50%
Cholesterol 40mg
13%
Sodium 445mg
19%
Total Carbohydrate 50.8g
17%
Dietary Fiber 2.4g
10%
Protein 3.6g
7%
Vitamin A 13%
Vitamin C 1%
Calcium 8%
Iron 11%
Total Time

60 min.

Serving & Size

1 EACH (1 BAR)

Yields

Looking for the perfect snack?  Try our new Firehouse Salsa Bars made with Pace® Mild Chunky Salsa.  This quick recipe is easy to make in an hour or less.  

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 BAR)
Amount Per Serving
Calories 363
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 9.9g
50%
Cholesterol 40mg
13%
Sodium 445mg
19%
Total Carbohydrate 50.8g
17%
Dietary Fiber 2.4g
10%
Protein 3.6g
7%
Vitamin A 13%
Vitamin C 1%
Calcium 8%
Iron 11%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pace® Chunky Salsa- Mild

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Weight Measure
Pace® Chunky Salsa- Mild cups
apricot preserves cups
banana, large (8" - 8-7/8" long), peeled, sliced ea.
cornstarch tbsp.
1. In bowl of food processor equipped with a blade, pulse Salsa, preserves, banana and cornstarch for 30 seconds or until smooth. Hold.
Weight Measure
unsalted butter 1 lb. cups
brown sugar 10 oz. cups
vanilla extract tbsp.
allspice, ground tsp.
self rising flour 1 lb. qt.
gingersnap cookie, crumbled 8 oz. cups
quick oats 8 oz. cups
2. In bowl of mixer equipped with a paddle, beat butter until smooth. Add sugar, vanilla and allspice and continue to beat until light and fluffy.

3. Add flour, gingersnaps and oats to mixture and mix until crumbs begin to form.

4. Press half of the crumb mixture into bottom 2 half-size, shallow hotel pans and pat to form a crust. Divide reserved salsa-apricot-banana filling evenly over top of crusts in pans. Spread out to make even layers.
Sprinkle tops evenly with remaining half crumb mixture.

5. Bake in preheated 350°F. conventional or 300°F. convection oven for 45-50 minutes or until golden brown and solidified. Remove from heat and cool completely before cutting each pan 3 x 4 into 12 bars per pan.
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