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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|apricot preserves||1 cups|
|unsalted butter||1 lb.||2 cups|
|brown sugar||10 oz.||2 cups|
|vanilla extract||1 tbsp.|
|self rising flour||1 lb.||1 qt.|
|gingersnap cookie||8 oz.||2 cups|
|quick oats||8 oz.||2 cups|
|1. In bowl of food processor equipped with a blade, pulse Salsa, preserves, banana and cornstarch for 30 seconds or until smooth. Hold.|
|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.