INGREDIENTS

INSTRUCTIONS

DOUGH
TOPPING
From: Paul MacGregor <tiny@onramp.net>
Preheat the oven to 350&deg;F. Line an 8x8x2-inch square baking pan with
aluminum foil, leaving a 2-inch overhang around all the sides. Coat with
nonstick cooking spray.
On a baking sheet, spread the oats in an even layer. Bake for 8 minutes or
until lightly toasted. Leave the oven on.
In a food processor process the oats and flour until coarsely ground.
Transfer to a bowl. Stir in the sugar. With your fingertips, blend in the
vegetable oil spread until the mixture resembles coarse crumbs. Press the
dough evenly over the bottom of the prepared pan.
Bake for about 10 minutes or until lightly colored.
For the Topping: Meanwhile, in a medium bowl toss the apples with the lemon
juice. In another medium bowl, combine the flour, sugar and cinnamon. With
the fingertips work in the vegetable oil spread until the mixture resembles
coarse crumbs. Spoon the apples over the top of the baked dough. Scatter
the flour mixture evenly over the apples.
Bake for about 30 minutes or until the topping is lightly crisped and the
apples are tender. Transfer the pan to a wire rack; cool about 15 minutes.
Using the foil overhang as handles, lift the square out of the pan. Cool
slightly. Cut into 16 cooky/bars. Serve warm or store, covered in the
refrigerator.
Makes 16 square cooky bars.
Nutritional analysis: per bar: 98 calories, 3g fat, 1g protein, 16g
carbohydrates, NO cholesterol, 30mg sodium, 27% of calories from fat.
Recipe from a sneak-peak of  "Sweetie Pie"  by  Richard Simmons Published
by  GT Publishing    1997 ** Woman's World -- 4 Nov 97 **
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998

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