Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. Hy-Vee apricot preserves | ||
| 3 (6 ounces each) packages Hy-Vee dried apricots, chopped into 1/4-inch pieces | ||
| 2 c. Hy-Vee all-purpose flour | ||
| 1 ½ c. packed Hy-Vee light brown sugar | ||
| 1 ½ tsp. Hy-Vee ground cinnamon | ||
| ¾ tsp. Hy-Vee salt | ||
| ¾ tsp. Hy-Vee baking soda | ||
| ¼ tsp. ground cloves | ||
| 2 ¼ c. Hy-Vee old-fashioned oats | ||
| 1 c. Hy-Vee English walnut pieces | ||
| 1 ½ c. Hy-Vee unsalted butter, melted | ||
| 1 Hy-Vee large egg, at room temperature, beaten | ||
| 1 ½ tsp. Hy-Vee vanilla extract |
Directions
- Preheat oven to 350 degrees. Line a 9-by-13-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 onto the bottom of the prepared pan.
- Spoon the filling over the crust and spread with a spatula to within 1/4-inch of the sides of the pan. Spoon the remaining crust mixture over the filling, spread evenly to cover.
- Bake until light and golden, about 45 minutes. Cool in pan on a wire rack. Use foil to lift 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.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 135mg
- Total Carbohydrates: 54g
- Protein: 4g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2012.