Recipe: Cherry-Topped Ginger Bars

I plan to try these soon, they use olive oil instead of shortening or butter. The recipe is from Hallmark magazine.

CHERRY-TOPPED GINGER BARS
Makes 12 bars

FOR THE CRUST:
9 ounces gingersnaps (36 cookies)
2 Tablespoons minced fresh ginger
2 Tablespoons extra-light olive oil
1 Tablespoon light brown sugar
1/4 teaspoon salt
FOR THE TOPPING:
3 large eggs, lightly beaten
1/3 cup packed light brown sugar
1/4 teaspoon almond extract
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups dried sweet cherries, chopped
1/3 cup slivered almonds, toasted

Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan.

MAKE THE CRUST:
In a food processor, grind the gingersnaps to fine crumbs. Add the ginger, oil, sugar and salt. Pulse to combine. Lightly press the mixture into the bottom of the baking pan. Bake for 10 minutes to set. Leave the oven on.

MEANWHILE, MAKE THE TOPPING:
In a bowl, beat together the eggs, sugar and almond extract. Beat in the flour, baking powder and salt. Stir in the cherries and almonds.

Pour the topping over the crust and bake 25 minutes or until golden brown. Let cool slightly, then cut into bars.

Each bar had 253 calories, 8.3 grams of fat, 39 g. carbohydrates (1.9 g fiber), 5 g. protein, 331 g sodium.