Who says mincemeat is only for December holidays?
Mincemeat bars a family favorite. In truth, I think they are generally an acquired taste. The flavors are just a bit different from other bar cookies. I love them cold, preferably after they’ve sat for about five minutes after being in the freezer. The flavors are intensified with the cold.
- 1½ cups all-purpose flour
- 2 cups oatmeal
- 1½ cups brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 cup butter
- 2½ cups (27-oz jar) mincemeat pie filling
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon orange juice concentrate
- 1 teaspoon vanilla extract
- In large mixing bowl stir together flour, oatmeal, brown sugar, cinnamon and baking soda.
- Press butter into ingredients with your fingers until crumbly.
- Set aside 2½ cups of oatmeal crumble mixture.
- Press remaining oat mixture into an ungreased 13” X 9” baking pan.
- Bake in a 350 degree oven for 10 minutes.
- In a medium bowl, put prepared mincemeat, spices, orange zest, orange juice concentrate, and vanilla. Stir to combine.
- Scoop dollops on the hot baked crust then connect the dollops to spread the mincemeat to the edges of the pan.
- Sprinkle the reserved 4 cups oatmeal crumble mixture over the mincemeat.
- With the back of a spoon, gently spread and pat oatmeal mixture into the mincemeat.
- Bake for 25 minutes or until top is golden.
- Cool before cutting into bars.