Chef Valentine’s Favorite Apricot Bars

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!

Photo: Apricot Bars

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,

Chef Valentine

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