Ingredients
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2 1/2
-
4
-
3 1/2
-
2
-
4
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Apricot Oatmeal Bars, Just Like You Remember!, I am not much for sweets, but when I do develop a sweet tooth, this is what I make Please note: this is an adopted recipe and I hope to make it soonest If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America , These were tasty but fell completely apart but that is probably due to my replacing the butter with canola oil to be dairy free I also made them gluten free by using a lesser quantity of a gluten free flour mix (which did not include a gum because I forgot) and gluten free quick-cooking oats I liked the flavour but dont think I will make these again because of the problem of them falling apart , Very easy to put together, and very, very tasty I reduced the recipe down to 6 servings as there is just the two of us They did break apart even after cooling, but it didn’t matter, they were moist and delicious
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. Spray Bottom of a 9-by-13-Inch Rectangular Pan With Non-Stick Cooking Spray. Set Aside. |
|
2
Done
|
Place the Apricots in Saucepan and Cover With Water. Bring to Boil, Then Reduce Heat and Simmer 10 Minutes. Remove from Heat and Drain. Set Aside. |
|
3
Done
|
in Work Bowl of Electric Mixer, Combine Flour, Oats, Sugar, Baking Soda and Salt. |
|
4
Done
|
Add Butter and Beat on Low Speed Until a Crumbly Mixture Is Formed, About 1 Minute. Place Half the Mixture Into the Pan and Press Firmly Into an Even Layer. |
|
5
Done
|
Spread Apricots Evenly Over Surface, Then Sprinkle Remaining Crumbs Over the Top. the Pan Will Be Almost Full. |
|
6
Done
|
Bake in Center of Oven Until Light Golden Brown, About 50 Minutes. Remove to a Rack and Cool Completely (do not Cut While Warm or Bars Will Be Too Crumbly). Gently Cut Into 24 Pieces With a Small, Sharp Knife. |
|
7
Done
|
Store in Airtight Container or Cookie Tin Between Layers of Parchment or Waxed Paper. |
