2/3 cup firmly packed brown sugar
1 1/3 cups uncooked quick-cooking oats
2/3 cup all-purpose flour
2/3 cup finely chopped pecans
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 medium (3 cups) pears, peeled, cored, coarsely chopped
1/4 cup firmly packed brown sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (8-ounce) package cream cheese, softened
2 tablespoons firmly packed brown sugar
2 teaspoons almond extract
Heat oven to 350°F.
Combine butter and 2/3 cup brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.
Press half of crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 9-11 minutes until edges are lightly browned.
Combine all pear mixture ingredients in bowl. Toss to combine and coat chopped pear; set aside.
Combine all filling ingredients except egg in bowl; beat at medium speed until well mixed. Add egg; continue beating until well mixed. Pour filling over partially baked crust. Spoon pear mixture over filling. Crumble remaining crust mixture evenly over pears; press down lightly.
Bake 28-33 minutes or until top is golden brown and center is set. Cool completely; cut into bars. Store bars refrigerated.
To ripen pears, store in paper bag at room temperature. Once pears are ripe, store refrigerated.