2 cups all-purpose flour
2 cups uncooked quick-cooking oats
1 1/2 cups sugar
1/2 cup chopped pecans
1 teaspoon baking soda
1 (21-ounce) can cherry pie filling
1 cup miniature marshmallows
Heat oven to 350°F. Combine all ingredients except pie filling and marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1 1/2 cups crumb mixture for topping.
Press remaining crumb mixture into ungreased 13x9-inch baking pan. Bake 12-15 minutes or until lightly browned on edges.
Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with marshmallows. Sprinkle with reserved crumb mixture. Continue baking 25-35 minutes or until lightly browned. Cool. Cut into bars.
To make dessert squares; cut into 15 bars. Top individual servings with a scoop of vanilla ice cream.