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
How to Make It
Preheat oven to 375°F. Butter and lightly flour a 9-by-13-inch baking pan.
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.)
Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.
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
I totally tweaked this recipe: Substituted 1/2 cup of the all-purpose flour with whole wheat, reduced the brown sugar by half, omitted the salt, reduced the butter to 1 + 1/3 cubes salted butter, increased milk to 1/2 cup and used almost 2 cups of fruit spread instead of preserves. I dumped the crumbly batter into a large bowl before adding the milk to reduce the mess caused by the too-small food processor. I also reserved about a 1/2 cup more of the batter to sprinkle on before the second baking. The results turned out a very nice cookie/bar.
I had difficulty getting the dough to fill the pain as well as spreading the preserves and the next layer of dough. I might try a smaller pan next time. I used less preserves and even though they didn't turn out to look very nice, they still tasted good.