Ingredients
2
cups dried apricots (10 oz), chopped
1/2
cup honey
1/2
cup water
1/2
cup apple juice
2
tablespoons butter or margarine
1
tablespoon lemon juice
1/2
teaspoon salt
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
1 1/2
cups quick-cooking oats
1
cup packed brown sugar
3/4
cup butter or margarine, melted
1
teaspoon salt
1/2
teaspoon baking soda
Preparation
In 2-quart saucepan, cook all filling ingredients except egg over medium heat about 15 minutes, stirring frequently, until slightly thickened. Pour mixture into food processor. Cover; process 10 to 15 seconds, pulsing on and off, until finely chopped. Add egg. Cover; process, pulsing on and off, until mixed.
Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
In large bowl, mix all crust ingredients with fork until crumbly. Pat half of the mixture in bottom of pan. Spread filling over base. Sprinkle with remaining oat mixture; press lightly.
Bake 25 to 35 minutes or until edges are golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
