Apricot Bars II

8

"Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack. "

Ingredients

45 m {{adjustedServings}} servings 434 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high heat, stirring occasionally, until thick; set aside.
  2. In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed mixture, then stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. Spread the apricot mixture over the entire crust. Crumble the reserved oat mixture over the top of the apricot layer.
  3. Bake for 30 to 35 minutes in the preheated oven, until top is toasted. Cool before cutting into squares.
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8
  1. 8 Ratings

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I cut all the ingredients in half but those for the apricot filling. I also added 1 tsp of almond extract to the oatmeal/flour mixture. With these changes, it was delicious! My husband and I hav...

**Please check the scaling on this recipe** I questioned myself on using the 8 cups of oats, and the 4 cups of flour (12 cups total)not to mention the 2 cups of butter and 3.5 cups of sugars ...

The quantities for the crust are hugely in error. I should have decreased the amounts by at least half for the crust and doubled the apricot filling portion. They also need more flavor, perhap...