Thursday, March 31, 2011

Apricot bars

Tonight is the night! Tonight we leave for Bali!! 10 glorious days of sun, fun, beach, sea and God knows what more! I am so excited! Of course I'm also stressed out, because it means saying good bye to my girls... But I'm reeeeeally trying to focus on the fun part.

This is our first real holiday together since, oh approximately 8 years, when our first girl was born. Of course we go on minibreaks a couple of times a year, but the longest was 3 night and 4 days. Which I already found very hard... You know what's funny? Occasionally....sometimes......okay, okay...quite wish you could put the kids in a big black hole... I mean, I love my kids but they can be really annoying. But the moment I have to leave them behind, even if it's just for one night...I miss them like crazy.

Okay, enough blabbering. Let's get to work! I found another great recipe by Pioneer Woman. I keep forgetting to take pictures, but you can find what it looks like over here.

She calls it Apricot bars, but I personally think it's too sweet to be a bar. I think it's more a mix between a crumble and a really big cookie. But names aside... it just tastes good! Needless to say they vanished from my kitchen real fast! And I can't blame everybody else....I think I ate most of it...It happens okay? I just couldn't resist it!

Oh, and the recipe calls for an 8 inch square pan, but I just used a brownie pan, which worked excellent. And you can replace the apricot with other flavors. I'm already contemplating what flavor to use next time!


Apricot bars

Yield: 24


1 1/2 cup flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 stick butter, not too cold
10-12 ounce apricot preserve


Preheat the oven to 350°F.

Mix all the ingredients except the apricot reserve together. Press half the mixture in a buttered 8 inch square pan, or something similar.

Spread the apricot preserve on top of the mixture.

Put the second half of the mixture on top of the apricot preserve. Try to press or pat the top as much as you can, but not too hard because you don't want to squeeze out the preserve.

Bake for about 30-40 minutes until it's light brown.

Let cool completely before you cut it into pieces! And I really mean it, because as usual I had a problem with waiting until it was completely cool and when I started cutting, it fell apart! So, again, don't be like me!

Oh and since I plan on spending the next 10 days in total bliss, I won't be posting!

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