For Base:
1 1/4 cups sugar
1 butter stick or 1 cup butter flavor vegetable shortening
2 eggs
1/4 cup pancake syrup
1 tbsp vanilla essence
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp ground ginger
For Topping:
1 can (16 oz) sliced peaches, drained & coarsely chopped
1 cup peach preserves or jam, stirred
1 1/4 cups oatmeal
1/2 cup coarsely chopped pecans

Peach Oatmeal Bars

1. Preheat oven to 350 degrees F. Grease 9 * 13-inch pan with shortening or butter. Place cooling rack on counter top for cooling cookies.

For Base:

1. Combine sugar and shortening in a large bowl. Beat at medium speed of electric mixer until well blended.
2. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
3. Combine flour, ginger, baking powder, cinnamon, baking soda and salt. Add gradually to the creamed mixture at low speed. Mix until just blended.
4. Divide dough in thirds. Spread 2/3 dough into bottom of prepared pan using long metal spatula. Set aside remaining 1/3 dough.

For Topping:

1. Stir peaches and peach preserves until blended. Combine oatmeal and pecans with reserved dough. Set aside.
2. Spread peach mixture evenly over base. Crumble reserved topping mixture over peaches. Press mixture gently into peaches.
3. Bake for 30-35 minutes. Do not over bake. Place pan on cooling rack. Cool for 10 minutes in the pan. Cut into bars.
   Serves: 32