Snack Time! Apricot Oatmeal Bars

I'm a big fan of apricots, especially dried ones.  They make a great snack when you pair them with a handful of almonds.  The only thing I make with dried apricots are my mom's apricot tarts, which for some strange reason, I only make at Christmas-time.
This recipe I've made before but I modified it a little this time around.  It comes from Williams-Sonoma The Kid's Cookbook.  My oldest loves to get this cookbook out every now and then to find something for him and I to make together.  I love that he has an interest in cooking and that he likes to experiment in the kitchen {supervised that is}.  Give these a try with your little ones and I guarantee they'll appreciate them much more when they have a hand in making them!

Apricot Oatmeal Bars {adapted from Williams-Sonoma The Kid's Cookbook}


INGREDIENTS:

• 1 1/2 sticks butter, melted and cooled slightly
• 1 cup firmly packed dried apricots 
• 1/4 to 1/2 cup apricot jam, softened for 30 seconds in the microwave
• 1 1/2 cup old-fashioned rolled oats
• 1 cup all-purpose flour 
• 3/4 cup firmly packed dark brown sugar
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 1/2 tsp. vanilla extract

DIRECTIONS:

  Melt butter in small saucepan over medium-low heat.  Remove saucepan from the heat and set aside to cool slightly.  

Pre-heat oven to 350 degrees.  Line the bottom and sides of a 9-inch square baking pan with a large piece of parchment paper or aluminum foil.  Allow some to hang over sides.  If using parchment paper, spray the bottom of the pan before you lay the paper down.  It will help the paper lay flat.  If using aluminum foil, you will want to lightly spray or butter the foil after placing it in the pan.  

Using kitchen scissors, snip the apricots into about 1/2-inch pieces.  In a mixing bowl, combine the rolled oats, flour, brown sugar, salt, and cinnamon.  Mix until well blended.  

Add the snipped apricots, melted butter, and vanilla to the bowl.  Stir until well blended.  The dough will be moist and crumbly.  

Dump HALF of  the dough into the prepared baking pan.  Press it into the pan with your fingers.  

Next spread the softened apricot jam over the dough.  Finally, dump the remaining half of the dough on top of the jam and press firmly.  

Bake until the top is golden brown, about 30-40 minutes.  Cool completely on wire rack.  

To cut the bars, lift the foil or paper from the pan and place on a cutting board.  Peel away the foil from the sides and bottom.  Using a sharp knife, cut the big square into 18 rectangles.  Store in an airtight container.

NOTE:  I used a small rectangular pan because oddly enough I don't have a 9-inch square pan

Here's the dough all mixed up

  first half of the dough pressed down into the pan

next comes the jam

second half of the dough pressed over the jam