Double Ginger Oat Bars

Ingredients

• 1 1/4 cups Large Flake Quaker ® Oats or Quick Quaker ® Oats (uncooked)
• 8 tablespoons (1 stick) butter or light butter, divided
• 2/3 cup firmly packed brown sugar
• 1 package (14.5 oz.) gingerbread cake and cookie mix
• 1/3 cup water
• 1 large egg
• 4 ounces reduced-fat cream cheese
• 1 1/2 cups confectioners’ sugar
• 2 tablespoons finely chopped crystallized ginger or 1/2 teaspoon ground ginger
• Red and green decorator’s icing (optional)
• For bars, heat oven to 350ºF.
• Spray 13 x 9 x 2‑inch metal baking pan with cooking spray; set aside.
• Bake 30 to 33 minutes or until wooden pick inserted in centre comes out with a few moist crumbs clinging to it. Cool bars completely in pan on wire rack.*
• For frosting, beat cream cheese and remaining 2 tablespoons butter with electric mixer in medium bowl until blended. Gradually add confectioners’ sugar, beating until smooth. Beat in ginger.
• Spread frosting evenly over bars. Cover and refrigerate until ready to cut and decorate.