Heavenly Apricot Cobbler Bars

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.

Yield: 2 dozen bars (serving size: 1 (2 x 1 1/3-inch) piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 26%
  • Fat: 2.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 16.5g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.5mg
  • Sodium: 59mg
  • Calcium: 7mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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