In the bowl of a food processor equipped with a blade, pulse Salsa, preserves, banana and cornstarch for 30 seconds or until smooth. Hold.
In the bowl of a mixer equipped with a paddle, beat butter until smooth. Add sugar, vanilla and allspice and continue to beat until light and fluffy. Add flour, gingersnaps and oats to mixture and mix until crumbs begin to form.
Press half of the crumb mixture into bottom 2 half-size, shallow hotel pans and pat to form a crust. Divide reserved salsa-apricot-banana filling evenly over top of crusts in pans. Spread out to make even layers. Sprinkle tops evenly with remaining half crumb mixture.
Bake in preheated 350°F. conventional or 300°F. convection oven for 45-50 minutes or until golden brown and solidified. Remove from heat and cool completely before cutting each pan 3 x 4 into 12 bars per pan.
1 tsp allspice
2 large banana(s), (ripe, peeled)
1 tbsp cornstarch
8 oz gingersnaps, (crumbled)
1 lb Nature's Best Dairy® Butter, Unsalted, (softened)