Prep Time 25m
Cook Time 20m
Ready Time 165m
Yield 24 bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup old-fashioned or quick cooking rolled oats
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup flaked coconut
  • 1/3 cup white vanilla chips
  • 1/3 cup pecan pieces
  • 1 package Pillsbury™ Cinnamon Swirl Quick Bread & Muffin Mix
  • 1/2 cup butter, melted
  • 1/3 cup water
  • 2 large egg yolks
Preparation Directions
  • Step 1Heat oven to 375°F. Spray 13 x 9-inch pan with no-stick cooking spray. Combine oats, brown sugar, coconut, vanilla chips and pecans in food processor bowl with metal blade; process 10 seconds or until coarsely ground.
  • Step 2Set aside cinnamon swirl package from bread mix. Combine bread mix and oat mixture in large bowl. Stir in butter, water and egg yolks; mix well. Spread half of batter in prepared baking dish. Sprinkle with cinnamon swirl from package. Drop remaining batter by spoonfuls over cinnamon swirl; carefully spread.
  • Step 3Bake 20 to 25 minutes or until edges are firm. Cool 2 hours or until completely cooled. Cut into bars.
High Altitude (above 3500 ft.):
  • Step 1Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
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