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.
Apricot Streusel Bars
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Amount per serving
- Calories: 218
- Fat: 10g
- Saturated fat: 5g
- Protein: 3g
- Carbohydrate: 32g
- Fiber: 1g
- Cholesterol: 20mg
- Sodium: 89mg
- 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
- 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 featured in: Back to School Special, All You, 2013
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