Apricot Oatmeal Bars
Ingredients
- 2 C. Quaker. Oats (quick or old fashioned,
- uncooked)
- 2 C. ground almonds or pecans, divided
- 1 C. all-purpose flour
- 1/2 tsp. salt (optional)
- 1-1/2 C. (3 sticks) butter, softened
- 1-1/2 C. plus 1 Tbs. powdered sugar, divided
- 4 egg yolks or 2 eggs, lightly beaten
- 2 tsp. vanilla
- 1/2 tsp. almond extract
- One 18-oz. jar apricot preserves (about 1-1/2 C.)
- 1 C. finely chopped dried apricots
- 2 Tbs. orange-flavored liqueur (optional)
Directions
Heat oven to 350F. Lightly grease 13 x 9-inch baking pan. In medium bowl, combine oats, 1-1/2 C. ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 C. powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well. Stir in oat mixture; mix well. Reserve 1-1/3 C.; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan. Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack. In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 C. ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining 1 Tbs. powdered sugar. Cut into bars. Store tightly covered.
48 Bars
