Honey-Apricot Bars

 

2

cups dried apricots (10 oz), chopped

1/2

cup honey

1/2

cup water

1/2

cup apple juice

2

tablespoons butter or margarine

1

tablespoon lemon juice

1/2

teaspoon salt

1

egg

1 1/2

cups Gold Medal® all-purpose flour

1 1/2

cups quick-cooking oats

1

cup packed brown sugar

3/4

cup butter or margarine, melted

1

teaspoon salt

1/2

teaspoon baking soda

• 1 In 2-quart saucepan, cook all filling ingredients except egg over medium heat about 15 minutes, stirring frequently, until slightly thickened. Pour mixture into food processor. Cover; process 10 to 15 seconds, pulsing on and off, until finely chopped. Add egg. Cover; process, pulsing on and off, until mixed.
• 2 Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• 3 In large bowl, mix all crust ingredients with fork until crumbly. Pat half of the mixture in bottom of pan. Spread filling over base. Sprinkle with remaining oat mixture; press lightly.
• 4 Bake 25 to 35 minutes or until edges are golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.