Prep Time 20 min
Cook Time 40 Min
Servings 48
Difficulty Easy


  • 4 cups all-purpose flour
  • 2 cups Sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Salt
  • 1 1/3 cups Butter Flavor All-Vegetable Shortening
  • OR 1 1/3 cups All-Vegetable Shortening
  • BARS
  • No-Stick Cooking Spray
  • 4 cups Cookie Mix (above)
  • 1 1/2 cups quick-cooking rolled oats
  • 2 large eggs beaten
  • 1 jar Crosse & Blackwell® Mincemeat Filling & Topping
  • 1 cup Powdered sugar
  • 1/4 teaspoon ground ginger
  • Milk


  • Step 1

    For Cookie Mix: COMBINE flour, sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. To measure, spoon mix into measuring cup and level with a spatula.

  • Step 2

    For Bars: HEAT oven to 350°F. Spray 15x10x1-inch baking pan with no-stick cooking spray. Combine cookie mix, oats and eggs in large bowl, stirring with a spoon until mixed. Reserve about 3/4 cup of the mixture. Pat remaining mixture in bottom of prepared pan. Spread mincemeat evenly over base. Finely crumble reserved oat mixture on top of mincemeat.

  • Step 3

    BAKE about 45 minutes or until lightly browned. Remove from oven and cool. Mix powdered sugar and ginger. Stir in enough milk to make drizzling consistency (about 5 teaspoons). Drizzle over bars in pan. Cut into bars.