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Prep 40min
Total2hr15min
Servings24
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Ingredients
Apricot Filling
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
Crust
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
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Steps
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.
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If you line the baking pan with foil before greasing, you won’t have a dirty pan to wash!
To keep bars longer, wrap tightly, label and freeze up to 6 months.
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