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Learn morePopular for lunch boxes and picnics.
Filling
Ingredients
- 2 cups dried apricots chopped
- 1 orange peeled, seeded, finely chopped
- 1 1/2 cups water
- 1/2 cups granulated sugar
- 1/2 cups blanched almonds chopped, toasted
Preparation
- In a medium saucepan, combine apricots, orange, water and granulated sugar.
- Stirring, simmer for 15 minutes or until thickened.
- Stir in almonds; set aside.
Crust
Ingredients
- 2 cups all-purpose flour
- 2 cups quick-cooking rolled oats
- 3/4 cups lightly packed brown sugar
- 1 cup butter or margarine
- 1 tablespoon butter or margarine melted
- 1 cup powdered sugar
- 1-1 1/2 tablespoons lemon juice or orange juice
Preparation
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 13" x 9" baking pan.
- In a medium bowl, combine flour, rolled oats and brown sugar.
- Cut in 1 cup butter or margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs.
- Pat 1/2 of oats mixture over bottom of greased pan.
- Spread apricot mixture over crumbs.
- Top with remaining 1/2 of crumbs; pat gently.
- Bake in preheated oven for 30 minutes.
- Cool in pan on a wire rack.
- In a small bowl, combine 1 tablespoon butter or margarine, powdered sugar and enough juice to make a smooth glaze.
- Drizzle over cooled mixture.
- After glaze sets, cut into bars.