I made this last night with some changes from the original recipe (which came from a Land O Lakes Butter pkg.), for DH to take with him to work. By this morning, between him and sharing with a neighbor, the amount was reduced to too small an amount. I sent a square of it with him in him lunch tho, along with a small amount of Cool Whip in a separate container. Next time I will use Splenda or Splenda Blend for the sugar.

CHERRY NUT BARS

2 cups flour
2 cups rolled oats (calls for quick but I used regular)
1 1/2 cups sugar
1 1/4 cups melted butter
1/2 cup pecans
1 teaspoon baking powder
grated zest of 1 large lemon (my addition)
1 (21-ounce) can cherry pie filling (I used sugar-free)
1 cup mini marshmallows

Preheat oven to 350 degrees F.

Combine all ingredients except pie filling and marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. (I used my food processor for this step)

Reserve 1 1/2 cups of this mixture for topping and press the remaining into an ungreased 13x9 pan.

Bake for 12 to 15 minutes or until lightly browned on edges.

Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with marshmallows. Sprinkle with reserved crumb mixture. Continue baking for 25 to 35 minutes or until lightly browned. Cool completely. Cut into bars.