Preheat oven to 350 degrees, lightly mist the bottom only of an 8 inch square baking pan with cooking spray. Set aside until ready to fill.

In a medium mixing bowl, mix together the crust ingredients except the butter.

Use a whisk to sift the dry mixture.

Add in the cold butter and with a pastry blender (a very good tool to have in the kitchen) or 2 butter knives. Mix in the butter until the mixture looks like medium size crumbs. Don’t worry that it looks like there’s not enough butter – there is.

Add crust to the baking pan and press down. It’s still going to look and feel like there’s not enough butter but it will come out great. Try to make the crust level.

Bake for about 9 to 11 minutes or until very lightly browned. Take out of the oven and set on a cooling rack.

Mix all the filling ingredients. You may want to use the whisk again and then switch back to a rubber spatula to make sure you get all the ingredients from the bottom well incorporated.

Pour this mixture over the warm crust. Bake about 20 to 27 minutes or until the filling is set and the color is golden.

Take out of the oven and place back on the cooling rack. Wait about 15 minutes and then with a butter knife, loosen the corners from the pan.

In a small mixing bowl, mix the glaze until desired consistency, make sure there are no lumps and pour and spread over the bars. If using sprinkles, pour them over now. Cool completely and then cut into 9-12 bars. Enjoy!