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Apricot Streusel Bars

Yield 24 bars

Ingredients

  • 1 1/2 cups rolled oats (not instant)
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1/2 lb.) cold unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 1/2 cups apricot preserves
  • 3/4 cup sliced almonds

Nutrition Information

  • calories 218
  • fat 10 g
  • satfat 5 g
  • protein 3 g
  • carbohydrate 32 g
  • fiber 1 g
  • cholesterol 20 mg
  • sodium 89 mg

How to Make It

  1. Preheat oven to 375°F. Butter and lightly flour a 9-by-13-inch baking pan.

  2. Pulse oats, flour, sugar, cinnamon, baking soda and salt in a food processor to combine. Add butter and vanilla extract, pulsing until mixture resembles coarse meal. Add milk; pulse until mixture clumps and looks slightly damp. (Add another tablespoon of milk if mixture is too dry.)

  3. Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.

  4. Spread preserves evenly over hot dough; top with remaining dough and almonds. Bake until golden and bubbly, 35 minutes. Cool on a wire rack and cut into bars.

Also appeared in: All You, None, 2013, Back to School Special;