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Apricot-Date Bars

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Jan Mowbray

"A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really nice with a cup of tea or coffee. Store in a tightly sealed container."
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Ingredients

1 h 40 m servings 97 cals
Original recipe yields 49 servings (49 bars)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  3. Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  4. Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  5. Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  6. Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  7. Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

Footnotes

  • Cook's Note:
  • If the filling becomes too thick in step 5, thin with enough additional orange juice to make it easily spreadable.

Nutrition Facts


Per Serving: 97 calories; 3.1 g fat; 16.9 g carbohydrates; 1.1 g protein; 7 mg cholesterol; 88 mg sodium. Full nutrition

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