Preheat oven to 350°F.
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).
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.
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.
Cool completely. Cut into 36 bars.
What others are saying about this recipe
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
love your filling and recipes
love your website where the recipes and the products ‘are complexly natural without the unnatural
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. 😋