Heavenly Apricot Cobbler Bars

Heavenly Apricot Cobbler Bars Recipe
These apricot cobbler bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking.


2 dozen bars (serving size: 1 (2 x 1 1/3-inch) piece)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 26 %
Fat 2.6 g
Satfat 1.5 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 16.5 g
Fiber 0.4 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 59 mg
Calcium 7 mg


5 tablespoons butter or stick margarine, softened
1/4 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 cup apricot preserves
1/2 cup low-fat granola without raisins, crushed (such as Kellogg's Low-fat Granola without Raisins)


Preheat oven to 350°.

Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture, and set aside.

Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.

Mary Corpening Barber and Sara Corpening Whiteford,

Cooking Light

July 2000
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