With the addition of applesauce and chocolate syrup, this is a dressed-up brownie mix that is particularly moist.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 bars |
Ingredients
- 8 ounces dried apricots
- ½ cup white sugar
- 2 tablespoons lemon juice
- water to cover
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- ½ cup butter
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
- Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
- Bake for about 35 minutes.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 47 mg |
| Sugars | 27 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I *wanted* this recipe to work so badly — it looked like it would taste great, plus the name is too good to resist. I had great results with the apricot filling by pureeing the boiled apricot mixture and patting it on the bottom 2/3 of the oatmeal mixture with wet fingers. However, the oatmeal layers did not “cobble up” or “cookie-fy” (for want of a technical term) as I expected an oatmeal bar/cookie would. After baking, the entire oatmeal mixture was dry and crumbly and the bars fell apart like sawdust as soon as lifted out of the pan. I think if I made this recipe again, I would melt the butter with the brown sugar and boil it for a little while to carmelize it, then mix it with the flour and oatmeal. This would probably lend a more cohesive texture to the two oatmeal layers and make them somewhat chewy, but the cookie may or may not turn out as dear Beatrice intended.
I had a difficult time with these “cookies.” When I cooked them, there was still too much moisture in them. I cooked them longer and it only helped a little bit. They never really solidified. Also, I would recommend that you use a food processor for the apricots or cut them into very small pieces, since larger pieces also make it a bit soggy.