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| Apricot Bars II |
"Apricot preserves you're making yourself, sandwiched in a chewy oat crust. A perfect afternoon snack. "
Ingredients :
- 2 cups chopped dried apricots
- 2 teaspoons lemon juice
- half of cup white sugar
- 2 cups butter
- three cups packed mild brown sugar
- 3 eggs
- four cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 cups rolled oats
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 45M |
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- Preheat oven to 350 tiers F (a hundred seventy five levels C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high warmness, stirring every now and then, till thick; set apart.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one after the other, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed aggregate, then stir in the rolled oats. Set aside 1/four of the combination and press the relaxation into the lowest of the prepared pan. Spread the apricot combination over the complete crust. Crumble the reserved oat mixture over the pinnacle of the apricot layer.
- Bake for 30 to 35 minutes in the preheated oven, till top is toasted. Cool before cutting into squares.
Notes :
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