Description
Buttery oat layers sandwich tangy-sweet apricot preserves in these irresistible homemade bars with a delightfully crumbly topping.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ cups old-fashioned rolled oats
- ¾ cup light brown sugar, packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted and cooled
- 1 cup apricot preserves
- 1 tablespoon fresh lemon juice
Instructions
- 1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2. In a large bowl, whisk together flour, oats, brown sugar, baking soda, and salt until well combined.
- 3. Pour melted butter over the dry ingredients and mix with a fork until the mixture resembles coarse crumbs with some larger clumps.
- 4. Reserve 1½ cups of the oat mixture for topping. Press remaining mixture firmly and evenly into the bottom of the prepared pan.
- 5. In a small bowl, stir together apricot preserves and lemon juice until well combined.
- 6. Spread the apricot mixture evenly over the pressed crust layer, leaving a small border around the edges.
- 7. Sprinkle the reserved oat mixture evenly over the apricot layer without pressing down.
- 8. Bake for 35 to 40 minutes, until the topping is golden brown and the edges are set.
- 9. Allow to cool completely in the pan for at least 2 hours before lifting out using the parchment overhang.
- 10. Cut into 16 squares or 12 rectangular bars using a sharp knife, wiping clean between cuts.
Notes
Store bars in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Bars can be frozen for up to 3 months wrapped individually in plastic wrap. For best texture, let refrigerated bars sit at room temperature for 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g