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.
Way, way too sweet for me, and I like my sweets. I love apricot preserves, it's what I use for PB&J even, but if I make this again (not sure yet if I will) I'll cut the preserves by at least 1/2 cup.