This recipe was inspired by the Apricot Bars featured in the 1980s Kansas Wheat Commission Recipe Book. Use homemade jam or jelly to make these bars over-the-top.
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ¼ cups quick-cooking oats
1 cup packed brown sugar
¾ cup (1 ½ sticks) cold, unsalted butter, cubed
1 ¼ cups jam, jelly or preserves
- Preheat oven to 350°F. Butter an 8”or 9” square baking pan.
- In bowl of stand mixer fitted with whisk, stir together flour, baking powder, salt, oats and brown sugar. Add butter; mix on low speed until mixture is combined and crumbly. Reserve 1 cup crumbs.
- Press crumb mixture in prepared pan. Spread jam on top. Sprinkle reserved crumbs over top.
- Bake 25 - 30 minutes or until light golden brown. Set aside on rack to cool completely. Cut into squares when cool, then remove from pan.
Yield: 16 servings.
Tip: If you do not have a stand mixer, use pastry blender or 2 knives to cut in butter until pieces are very small and crumbly.
NUTRITION INFORMATION PER SERVING WITH APRICOT JAM (1 SERVING, 64g): 240 calories, 80 calories from fat, 9g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 85mg sodium, 40g total carbohydrate, 1g dietary fiber, 23g sugars, 2g protein, 18mcg folate, 2mg vitamin C, 1mg iron.