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  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Combine all ingredients except pie filling and marshmallows in a large bowl. Beat at low speed, scrapping bowl often, until mixture resembles coarse crumbs (mixture will be moist).

  3. Step 3
    Reserve 1 1/2-cups crumb mixture for topping. Press remaining crumb mixture into ungreased 9x13-inch baking pan. Bake for 12 to 15 minutes or until lightly browned on edges.

  4. Step 4
    Remove from oven and gently spoon pie filling evenly over hot, partially baked crust. Sprinkle with marshmallows and reserved crumb mixture. Continue baking for 25-35 minutes or until lightly browned.

  5. Step 5
    Cool completely. Cut into 36 bars.

What others are saying about this recipe

  1. Gwen Hoover says:

    Easy to make, delicious. I make half the recipe for an 8 inch baking pan and leave out the marshmallow. I use chopped walnuts. Always keep a can of pie filling here for this recipe. Pineapple is delicious in this, but pie filling is hard to find

  2. Dawn Hanlon says:

    love your filling and recipes

  3. Dawn Hanlon says:

    love your website where the recipes and the products ‘are complexly natural without the unnatural

  4. Mary Ann Sporcic says:

    This is the 2nd time I’m making this dessert, because it was such a hit! I’m using a 15” rectangle pan, so I’ve added more cherry filling, and marshmallows.. I also used at least 3/4 cup chopped pecans., and 2 cups of the crumb mixture for the top. Please keep your recipes coming! They’re easy and tasty. 😋

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