This recipe is dated about 1985 and it is very easy, delicious and freezes. I would make these every year for our annual Christmas party, our children’s Sunday School class, my quilting classes and for Girl Scout meetings. Now I just make them for Larry and I. They freeze like a dream.
It is the prefect time of year for Apricot Bars!
3/4 cup Margarine
1 cup brown sugar-packed
1 3/4 cups flour
1 1/2 cups quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 jar Bonne Maman Apricot preserves (or a small jar of your favorite Apricot preserves)
Preheat oven to 400 degrees. Grease 13″ X 9″ pan
Cream sugar and margarine together. Add remaining ingredients except for the apricot preserves. Mix till crumbly. Divide mixture in half. Pat half into well greased 13 X 9″ pan. Spread with apricot preserves. Top with remaining crumb mixture. Gently pat. bake at 400 degrees for 25-30 minutes until lightly browned. Cool. Cut into bars.
To freeze: Let the bars cool and then place them on parchment paper in the freezer. After one hour, put the bars in a zip loc bag.
These are a favorite at The Cottage, I hope that you enjoy them too.
Till next time,