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| Apricot-Date Bars |
"A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really great with a cup of tea or espresso. Store in a tightly sealed box."
Ingredients :
- 1 3/four cups brief-cooking oats
- 1 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar, divided
- three/four tablespoon baking soda
- 1/4 teaspoon salt
- 3/four cup butter, softened
- 1 1/four cups pitted and chopped dates
- 1 1/four cups chopped dried apricots
- 1 cup orange juice
- 1 teaspoon vanilla extract
Instructions :
| Prep : 30M | Cook : 49M | Ready in : 1H40M |
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- Preheat oven to 350 levels F (a hundred seventy five ranges C).
- Mix oats, flour, 1 cup brown sugar, baking soda, and salt collectively in a massive bowl. Stir in butter until aggregate is crumbly.
- Press a touch over half of of the crumbly aggregate into the bottom of a 10x15-inch baking pan.
- Bake inside the preheated oven until starting to brown, 10 to fifteen mins.
- Combine closing half cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce warmness; cook dinner and stir until thickened, breaking apart any clumps, about 5 minutes. Remove from warmness and stir in vanilla extract. Cool filling slightly, approximately 5 minutes.
- Drop spoonfuls of warm filling over the crust. Spread lightly with an offset spatula. Sprinkle ultimate crumbly combination lightly over the filling; press lightly into the filling.
- Bake in the preheated oven until pinnacle is gently browned, approximately 25 mins. Cut into 1-1/4x2-inch bars with a pastry cutter whilst nevertheless warm. Cool bars within the pan, about 20 mins.
Notes :
- If the filling becomes too thick in step five, thin with sufficient extra orange juice to make it easily spreadable.
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