1 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
1 tsp. Clabber Girl® Baking Powder
1/2 tsp. salt
DIRECTIONS
HEAT oven to 350°F.
COMBINE apricots and water in a small saucepan. Cover and cook over medium heat 10 minutes. Remove lid. Cook until apricots are tender and water has evaporated. Add preserves, sugar and almond extract. Stir until preserves melt. Cool to room temperature.
COMBINE shortening, brown sugar, flour, oats, baking powder and salt in bowl of an electric mixer. Mix at low speed until well blended and crumbly. Press half of mixture in bottom of ungreased 13 x 9-inch baking pan. Spread apricot filling evenly over crust. Sprinkle remaining oat mixture over filling. Press down gently.
BAKE 30 minutes or until crust is golden brown. Remove pan to cooling rack. Cool slightly. Run spatula around edge of pan to loosen. Cool completely in pan on cooling rack. Cut into bars.
Nutrition
Serving size
(1 bar, 1/24 of recipe)
Calories 210
Calories from Fat80g
Total Fat 8g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 75mg
Potassium 0mg
Total Carbohydrates 33g
Dietary Fiber 1g
Sugars 23g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet