WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT SQUARES
Rich bars with sweet apricots, these are sure to become one of your favorite desserts.
Provided by missy
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h15m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
- Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
- Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
- In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
- Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.5 g, Cholesterol 19.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 52.9 mg, Sugar 11 g
APRICOT SHORTBREAD BARS
This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
- Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
- Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g
TRADITIONAL APRICOT PIE
This recipe is a prairie tradition. When the BC fruit trucks roll into the prairies each week throughout the summer, laden with fresh in season fruit one province over, we celebrate the bounty.
Provided by Valerie Lugonja is... A Canadian Foodie
Categories Dessert
Time 1h35m
Number Of Ingredients 6
Steps:
- Cover bottom of oven with foil to catch any spill from the pie
- Add sugar and flour to apricots, set aside for 30 minutes to macerate
- Pre-heat oven to 425 F
- Roll out bottom crust pie pastry; place in 9 inch pie plate, edges hanging over lip
- Roll out top crust pie pastry; and rest while filling bottom
- Carefully fill pastry with apricot mixture; top with dabs of butter
- Carefully place top crust over fruit; edges hanging over lip of pan
- Gently roll edges of pastry together resting on edge of pie pan to form an ample ridge to crimp; crimp edges
- Brush top with beaten egg yolk; sprinkle liberally with sparkling sugar
- Slash top pastry to allow steam to escape
- Please in hot oven; turn heat to 350 F after first 15 minutes and bake for another hour until bubbly, golden, fragrant and completely irresistible
APRICOT PASTRY BARS
Perfect for a casual gathering or fancier event, this recipe from field editor Nancy Foust of Stoneboro, Pennsylvania is a crowd-pleaser. "These special bars were among 40 kinds of cookies and bars I made for my niece's wedding reception," she says.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. , In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger., Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts. , Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar. , Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 125 calories, Fat 6g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 63mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT BARS
Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!
Provided by Barbara Curry
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
- Chop apricots and add to saucepan, turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
APRICOT-COCONUT COOKIE BARS
Steps:
- In a medium-sized bowl, combine butter or margarine, sugar, 2/3 cup of flour, and oats. With two knives or a pastry blender, cut ingredients together until the mixture resembles coarse cornmeal.
- Press pastry evenly into the bottom and 1 inch up the sides of a buttered 9-inch square baking pan.
- Bake in a moderate (350 degrees) oven for about 25 minutes. Remove from oven; set aside. Keep the oven at 350 degrees while you mix the remaining ingredients.
- In a small bowl, mix apricot preserves and chopped apricots. Once combined, gently spread it on the bottom of your baked pastry.
- In a mixing bowl, sift together baking powder, salt, and the remaining flour. Stir in eggs, sweetened condensed milk, coconut, and almonds; mix well. Spread the mixture evenly over the apricots. Bake for 35 minutes or until the top is firm.
- Once the bars are firm to the touch, take them out of the oven and let them cool in the pan. Once cool, cut into bars.
- Drizzle melted white chocolate over cut bars, finely chop two apricots and sprinkle over bars with a few chopped almonds for garnish.
APRICOT PASTRIES
This recipe is for the serious pastry chef. These little apricot pastries are absolutely delictible! It is my mom's recipe and requires making the pastry shell from scratch. It takes a little more time and effort to make these but your family will be glad you did because they are just so incredibley delicious!
Provided by Synthetic Fate
Categories Yeast Breads
Time 1h40m
Yield 64 Pastries
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
- For Pastry Crust: Sift together flour, sugar and salt.
- Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
- Scald milk and let it cool till it is just warm.
- Add yeast to milk and let soften.
- Add egg and vanilla to milk mixture.
- Add milk mixture to the flour mixture.
- Mix well.
- Divide dough into four parts.
- Form each part of dough into a square.
- On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
- Cut each square into sixteen 2½-inch squares.
- Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
- Pinch two opposite corners together.
- Place two inches apart on greased cookie sheet.
- Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
- Bake at 350° for ten to twelve minutes.
- Remove at once from pan to cool on rack.
- Sprinkle with powdered sugar.
APRICOT PASTRY
A nice cooky like base covered with cooked apricot puree and finished with a lattice covering and sprinkled with powdered sugar at serving time. This was another of my mother's favorites...and mine, too. Pretty looking and good.
Provided by superbuna
Categories Bar Cookie
Time 1h25m
Yield 45 pieces
Number Of Ingredients 10
Steps:
- For the dough:.
- Sift flour, baking powder and sugar into bowl.
- Add lemon rind and butter.
- Work butter into flour mixture as for pie crust.
- Add egg yolks and enough sour cream so that when it's mixed it resembles soft pie dough.
- Gather into ball and divide into 4 parts.
- Put one part to the side.
- Pat remaining dough into an ungreased 11 x 17 x 1 inch jelly roll pan.
- Bake in 350 degree F. oven for 12 minutes to set the dough.
- Remove from oven and spread with Apricot Filling.
- For the filling:.
- Place apricots in saucepan and pour enough water to cover apricots by an inch.
- Cook over medium heat until apricots are soft and liquid has been reduced, stirring occasionally so they don't stick to pan.
- Mash apricots with a fork or an immersion blender to a somewhat smooth puree.
- Add sugar to desired sweetness.
- Filling must be thick and not runny.
- Finish assembling:.
- Roll remainder of dough to 1/8" thickness and cut into 1/2" strips with pie jagger or knife.
- Arrange diagonally in lattice fashion over apricots, or you can roll pieces of dough into 1/4" diameter and arrange as above.
- Bake in 350 degree F. oven for approximately 30 minutes or until lightly browned around edges.
- Before serving sprinkle with sifted powdered sugar and cut into small squares or diamond shaped pieces.
- NOTE: I like to trim the edges of the pastry before cutting into serving pieces. It looks better, and the trimmings are delicious with coffee as the baker's reward for the work!
Nutrition Facts : Calories 119.3, Fat 4.7, SaturatedFat 2.8, Cholesterol 25.9, Sodium 6.9, Carbohydrate 18.2, Fiber 1, Sugar 8.8, Protein 1.8
FRUITY ALMOND PUFF PASTRY TART
We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
- Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
- While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
- Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
- In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
- Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).
APRICOT PASTRY BARS
Delicious...could use just about any filling.. Aug/Sept 2007 TOH issue.
Provided by Cassie *
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs.
- 2. In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger.
- 3. Roll out larger portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts.
- 4. Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar.
- 5. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
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APRICOT AND ALMOND PUFF PASTRIES - RICARDO CUISINE
From ricardocuisine.com
Servings 8Total Time 45 minsCategory Desserts
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk, vanilla bean and seeds. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
BEST APRICOT CRUMBLE SQUARES - VEENA AZMANOV
From veenaazmanov.com
Ratings 50Category Dessert, SnackCuisine AmericanTotal Time 45 mins
- Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan. Line it with parchment paper and make sure you have an excess at the edges so you can pick it out of the pan. Pro tip - I find the square pan makes 16 even squares. But, you can use any pan similar in size.
- In a food processor - add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter. Pulse a few times - until crumbly. Not too much.Pro tip - we want a crumble with some small pieces and some large pieces of butter. These will give us a good texture and mouthfeel.
- Fresh Apricots - wash the apricots, score a cross on the bottom skin, and blanch them in hot water for three minutes. Then drop them in cold water so the skin peels off easily. Remove skin, chop them into smaller pieces. Pro tip - if using canned or frozen peaches please read the notes above for details.
APRICOT BARS - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 24Estimated Reading Time 5 minsCategory Breakfast, Dessert, Main DishTotal Time 55 mins
- Press one half of the mixture into a buttered 8” square (or small rectangular) pan.Spread with a 10-12 ounce jar of apricot preserves.
- Sprinkle second half of mixture over the top and pat lightly.Bake at 350 degrees for 30-40 minutes or until light brown.
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RASPBERRY APRICOT RUGELACH BARS - THE VIEW FROM GREAT ISLAND
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4.8/5 (25)Servings 16Cuisine JewishCategory Dessert
- Put the butter and cream cheese in a food processor (you can also do this in a stand mixer fitted with the paddle attachment) and pulse until the two are combined. The mixture will be chunky and you will still have small lumps of butter.
- Add the flour and salt, and pulse/process just until the dough comes together. There will still be small lumps of butter in the dough.
- On a lightly floured surface bring the dough together with your hands. Divide into two equal parts and shape each part into a flat rectangle shaped dish. Wrap in plastic and refrigerate for several hours or overnight.
APRICOT BARS- SUPER EASY TO MAKE! - FROSTING & FETTUCCINE
From frostingandfettuccine.com
5/5 (1)Total Time 25 minsCategory DessertsCalories 396 per serving
- In a medium sized bowl combine the flour, sugar, baking powder, and cinnamon and mix lightly.
- Now it’s time to cut in the butter which means to break up the butter into tiny pieces and mix it into the dough until the dough resembles a cornmeal like texture. Moving quickly, pinch the butter into the dough trying not to melt it with the heat of your hands. Next, add in the oats and mix until a dough forms.
- Take half the dough and press it into the bottom of the pan. In a small bowl combine the preserves and vanilla and mix well till combined. Layer the preserve mixture evenly on top of the oat mixture then crumble the rest of the oats on top. You don’t have to press it in, just crumble it on top.
APRICOT CREAM CHEESE DANISH PASTRIES | JERNEJ KITCHEN
From jernejkitchen.com
4/5 (10)Total Time 35 minsCategory Pastries And SweetsCalories 358 per serving
- Make the cream cheese filling. Using a food processor or an immersion blender, mix the cream cheese, sugar, egg yolk, vanilla paste, all-purpose flour, grated lemon zest, and heavy cream. Mix for approximately 2 - 3 minutes or until smooth and creamy. Preheat the oven to 200 °C / 390 °F or if you are using a fan-assisted oven, preheat it to 180 °C / 350 °F.
- Always use cold puff pastry, straight from the fridge. Unwrap the rolled butter puff pastry and place it on a sheet of parchment paper. Cut the dough in half horizontally and sprinkle the bottom half of the dough with sugar. Place the upper half over the sprinkled half. Cut in six equal rectangles and transfer them to a baking sheet lined with parchment paper. Using a fork, prick the dough all over, leaving out 1/2 cm or 1/4-inch edge. Gently press the dough down using the fork.
- Spread the cream cheese filling all over each puff pastry rectangle, leaving out the edges. Place two jarred and drained apricot halves on top of each pastry. Place in the preheated oven on the middle rack. Bake for 15 minutes at 200 °C / 390 °F or if you are using a fan-assisted oven, bake at 180 °C / 350 °F or until the puff pastry is flaky and the filling is creamy and baked. Remove from the oven and sprinkle two tablespoons of sugar all over the pastries. Place back in the oven, on the top rack, and switch the settings to low broil. Bake for 3 - 5 minutes or until the sugar caramelizes. Keep an eye on the pastries when they are on broil.
- Remove the baked apricot danish pastries from the oven. Transfer them to a wire rack to cool to room temperature. Serve for breakfast, brunch, snack, or dessert. Keep in a bag, at room temperature, for up to 2 days.
BROWN BUTTER APRICOT BARS - MIDWEST LIVING
From midwestliving.com
Servings 16Calories 200 per servingTotal Time 1 hr 50 mins
- Place apricots in a small saucepan. Split the vanilla bean the long way. Scrape out the tiny seeds and toss both seeds and split bean into saucepan, along with the water, 1/2 cup sugar, the lemon zest and juice. (If using vanilla bean paste or extract, do not add yet.) Bring to a boil, lower heat, cover and simmer until apricots grow plump and glossy and wallow in the syrup, about 30 minutes. Discard vanilla bean. (If using, add 1 teaspoon vanilla bean paste or extract now.) Mash apricots with a fork or transfer to a food processor and pulse 2 or 3 times.
- Set rack in lower third of oven. Preheat oven to 325°. Line an 8-inch square baking pan with parchment paper, leaving some overhang.
- In a medium saucepan over medium heat, melt butter. Cook, stirring occasionally with a silicone spatula, as butter foams, then bubbles. When it¿s riddled with brown specks, 5 to 8 minutes, remove from heat. Add salt, remaining 1/2 cup sugar, the 1 1/2 teaspoons vanilla, almond extract and flour, stirring after each. (Mixture will be looser than you might expect, a paste consistency.) Set aside 1/3 cup pastry mixture. Spread or pat the rest into bottom of prepared pan. Spread with mashed apricots. Crumble or dot the reserved pastry over top.
- Bake until pastry turns golden, about 45 minutes. Cool on a wire rack; chill until firm. Use parchment paper to lift out of pan. Cut into squares. Bars freeze well.
APRICOT FRANGIPANE BARS (GLUTEN FREE, PALEO + VEGAN ...
From bakerita.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat oven to 350°F and line an 8×8” square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, combine the almond flour, coconut flour, chopped almonds, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan, reserving about ¼ cup for the topping.
- In your food processor or blender, grind the almonds, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
- Arrange the apricot slices over the almond paste as desired. Sprinkle the remaining crumble on top of the bars.
APRICOT OATMEAL BARS RECIPE - HOW TO MAKE IT IN 7 SIMPLE ...
From homestratosphere.com
Cuisine AmericanCategory Breakfast RecipesAuthor April FreemanTotal Time 50 mins
- Preheat the oven to 350 degrees. Line a nine-inch square pan with aluminum foil and spray the aluminum foil with cooking spray.
- Measure the oats, sugar, flour, salt, and baking soda into a medium-sized bowl. Stir these dry ingredients together using a fork until they are thoroughly mixed. Use a pastry blender or a fork to cut the butter into the dry ingredients. Continue cutting in the butter until the mixture is uniform in texture and the butter has been chopped into tiny bits. The mixture will be somewhat dry and crumbly.
- Measure out two cups of the butter, sugar, and oatmeal mixture and press this firmly into the bottom of the prepared baking dish. Reserve the remainder of the crust mixture to be used as the top layer of the Apricot Oatmeal Bars. Using the bottom of a measuring cup or a flat-bottomed bowl can make this go very quickly.
- Use a spoon to scoop the apricot preserves over the bottom layer of crust. Use a spatula to spread the preserves over the bottom crust. Stop about ¼ of an inch from the edges of the pan.
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