Reviewed: Jul. 23, 2009

Excellent buttery, brown sugar flavor. I used frozen apricots from my harvest, sweetened slightly with some cinnamon. I will be making this again & again!!

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Piper

Cooking Level: Expert

Home Town: Livermore, California, USA

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Reviewed: Apr. 23, 2009

This recipe was awsome!! I even doubled the ingredients and used strawberry preserves instead of apricot. Everyone enjoyed these very tasty bars.

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STILLSWEET43

Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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Reviewed: Apr. 10, 2009

I made this recipe for the first time and my family and friends loved it! I used an orange spice marmalade instead. This was very easy to put together. This recipe has been entered into my recipe book.

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Denise

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

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Reviewed: Mar. 30, 2009

easy

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becca

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Reviewed: Mar. 8, 2009

Made this recipe with a few changes...I used splenda instead of real sugar, applesauce instead of butter,blackberry preserves, and sprinkled cinnamon/sugar on top. It came out pretty good. However, it could use more flavor. It was also very crumbly, but the crumbly texture actually made it better.

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akdgurl

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

I scaled to 24 servings and made recipe in 9x9 pan with raspberry preserves. Used Smart Balance (stick) margarine. They cooled for three hours on a rack before I cut them into squares. Beautiful. Not crumbly. Small squares are enough...these are sweet. Very good!

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Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Jan. 15, 2009

This was really easy. Only took about five minutes to put together. I combined the dry ingredients and the butter together in my KitchenAid mixer with my whipping.....tool. I'm sure the guys will love it.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 13, 2008

Very good. I didn't have apricot preserves so I used peach instead. They are very crumbly and sticky, but taste great.

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blgardner

Cooking Level: Intermediate

Living In: Ossian, Indiana, USA

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Reviewed: Dec. 4, 2008

The recipe does only make a little pan (I scaled the recipe up by a factor of 1.5), so do be aware. That being said, the flavor is intense, so you really only need a little bit! However. The recipe was crumbly. Really, really crumbly. So crumbly you couldn't cut the cookies in squares and present them on a plate. All I did was leave it in one whole mass in the pan and let someone cut out what they wanted. All in all, I liked the taste, but I wouldn't make this exact recipe again, as I do not want my cookie falling apart on me. Maybe an egg and a bit of flour into the dough?

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rebecca

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Reviewed: Nov. 16, 2008

My husband and friend loved them--seemed a bit bland to me and my 13 year old son.

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pdeldo

Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA

Living In: Dexter, Michigan, USA

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Reviewed: Aug. 6, 2008

I have made this too many times to count since I stumbled across this recipe. My family enjoyed it so much that I've branched out and made a variety of flavors not just apricot. The only part I changed was the preserves. When I measured it out I found that it wasn't enough so I increased the amount and just eye-balled it and used common sense as to how much to cover the bottom layer with. Because it is so poplular I've had to double the recipe and use a 9" x 13" pan.

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Lee Silpe

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Reviewed: Jul. 20, 2008

Doesn't make a whole lot, but they sure are tasty.

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jesscalator

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Reviewed: Jul. 16, 2008

The day I made this I never realized just how popular it would become. Apparently it's the type of food that doesn't last long anywhere except in my families stomachs. Now my mom is hooked and stopped buying breakfast bars.

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RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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Reviewed: May 24, 2008

This was a lovely recipe: 1. Dough: I did have to make 1 1/2 of the recipe because it wasn't enough to make a nice thick bar otherwise. 2. Sugar: I also put in slightly less sugar, but some of my family members thought it was a bit too sweet. I think this could be great with other types fruit preserves and even fresh fruit! 3. Butter: I used 1/4 c. oil instead & it worked fine, but the topping came out slightly crumbly because of that. Still a lovely recipe that I would definitely make again with a few minor adjustments.

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