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Apricot Bars
Apricot Bars
Diana Rattray
At a Glance
Course : Cookies and Candy, Dessert
Special : Easy, For Kids
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Easter, Fall, Spring, Summer, Winter
 
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From Diana Rattray,
Your Guide to Southern Food.
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A brown sugar shortbread crust and a cinnamon, brown sugar, and oat topping makes these bars a great dessert for any occasion. Add some pecans to the oat topping for a crunchier topping.

INGREDIENTS:

  • *Crust*
  • 2 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/3 cup quick-cooking or old-fashioned rolled oats
  • 12 tablespoons butter, slightly softened
  • *Filling*
  • 12 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 2 cans (15.25 ounces each) apricot halves, drained, diced
  • *Topping*
  • 2/3 cup quick-cooking or old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, melted
  • 1/2 cup chopped pecans, optional

PREPARATION:

Lightly grease a 13x9x2-inch baking dish. Heat oven to 350°.

In a medium bowl, combine the 2 cups of flour with 1/2 cup brown sugar and the 1/3 cup of oats. Cut in the 12 tablespoons of butter until well blended. Sprinkle evenly in the baking pan and pat down to make a crust. Bake for 10 minutes.

Meanwhile, beat the cream cheese until smooth and creamy. Beat in the 1/2 cup granulated sugar, vanilla, and the 2 eggs until well blended. Do not overbeat. Pour the mixture over the hot crust layer and spread evenly.

Sprinkle the diced apricots evenly over the batter.

Combine the remaining topping ingredients until well blended and sprinkle over the apricot layer. Bake for 25 minutes, until the filling is set and topping is lightly browned.

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