Nutty Oatmeal Apricot Squares

Nutty Oatmeal Apricot Squares

2
ReneePaj 34

"Super easy when made in your food processor. Perfect to take to a summer BBQ!"
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Ingredients

45 m servings 171 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.
  2. Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
  3. Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.
  4. Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.
  5. Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.

Footnotes

  • Cook's Note:
  • To help the preserves spread easier on the raw crust, heat them up for a few seconds in the microwave to loosen them up.
  • To make without using a food processor, use chopped pecans and instant oats instead of old fashioned and pecan halves. Combine all the ingredients except butter and preserves in a large bowl. Cut in cold cubed butter with pastry blender or fork until the butter is the size of small peas. Proceed with the rest of the recipe as written.

Reviews

2

I have made this twice. My 94 year old dad complained the first time that the top was too crunchy, so when I made it the second time I added a little more melted butter to the remaining "crust"...

I followed the recipe including the directions in the notes about how to without a food processor. I used homemade strawberry preserves because that's what I had on hand. The bars didn't reall...