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Courtesy Stephanie Staton
Yield: 3 dozen bars
- 1¼ cups flour
- 1¼ cups cooking oats
- 1/2 cup sugar
- 3/4 cup melted butter
- 1/2 tsp. vanilla
- 10 ounces apricot preserves
- 1/2 cup flaked coconut (optional)
Preheat oven to 350 degrees F. In large bowl, combine flour, oats, sugar, butter and vanilla. Beat at low speed, scraping bowl often, 1 to 2 minutes or until mixture is crumbly. Reserve 1 cup crumb mixture; press remaining mixture into greased 9- by 13-inch baking pan.
Spread preserves within 1 inch of crumb mixture’s edge. Sprinkle with reserved crumb mixture and coconut, if desired. Bake 22 to 27 minutes or until edges are lightly browned.
Recipe courtesy Deborah Curran, Massapequa, N.Y.