BASE AND TOPPING:

1 c. butter
1/2 tsp. vanilla
Dash salt
1 c. firmly packed brown sugar
2 c. flour
1/2 c. quick rolled oats

Preheat oven to 375 degrees. Prepare filling and set aside.

For base and topping, cream butter, brown sugar and vanilla in large bowl at medium speed until light and fluffy. Mix in flour and salt. Reserve 1/2 cup. Press remaining mixture in ungreased 9"x13" pan. Bake 10 minutes. For topping, combine reserved mixture and rolled oats, mixing until crumbly. Spread filling over baked base. Sprinkle topping over filling. Bake 15 minutes. Cool. Cut into 2" bars.

FILLINGS: Lime Cream Cheese: Beat 8 ounces cream cheese, 2 tablespoons lime juice, 1 egg and 1/2 cup sugar until smooth.

Use 1 (21 oz.) can cherry pie filling or blueberry pie filling.

Pineapple-Coconut: Combine 2 (8 oz.) cans crushed pineapple, 1/2 cup sugar and 1 tablespoon cornstarch in medium saucepan. Cook on medium heat until thickened, stirring constantly. Stir in 1/4 cup chopped pecans, 1/2 cup flaked coconut and 1 teaspoon lemon juice. Spread any of these over baked crust.