Makes 24 servings
- 1 (13-ounce) jar apricot jam or preserves (about 1¼ cups)
- 3 cups dried apricots, chopped into ¼-inch pieces
- 2 cups all-purpose flour
- 1 ½ cups packed light brown sugar
- 1 ½ tsp ground cinnamon
- ¾ tsp salt
- ¾ tsp baking soda
- ¼ tsp ground cloves
- 2 ¼ cups regular rolled oats
- 1 cup chopped walnuts
- 1 ½ cups (3 sticks) unsalted butter, melted
- 1 egg (at room temperature), beaten
- 1 ½ tsp vanilla extract
Preheat oven to 350°F. Line a 9×13×2-inch baking pan with aluminum foil, extending the foil over the edges of the pan. Lightly grease the bottom and sides of foil-lined pan with softened butter. Set pan aside.
For filling, in a small bowl combine the jam and apricots. Set aside. For crust, in a large bowl combine flour, brown sugar, cinnamon, salt, baking soda and cloves. Stir in oats and walnuts. Add melted butter, egg and vanilla; stir mixture until thoroughly combined.
Press half of the crust mixture onto the bottom of the prepared pan. Spoon the filling over the crust and spread with a spatula to within ¼ inch of the sides of the pan. Spoon the remaining crust mixture over the filling, spreading evenly to cover.
Bake until light golden, about 45 minutes. Cool in pan on a wire rack. Use foil to lift uncut bars out of the pan. Place on a cutting board; using a sharp knife, cut into bars. Store bars in a single layer in an airtight container at room temperature for up to 3 days.
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