Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¼ cups old-fashioned oats
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 2 sticks unsalted butter, cold, cubed
- ¼ cup shelled unsalted pistachios
- ¾ cup walnuts
- ¾ cup dried apricots, coarsely chopped
- ¾ cup white baking chips
- 1 18 ounce jar apricot preserves (I used Sarabeth’s Apricot Peach)
Instructions
- Preheat oven to 325 degrees F. In a large bowl, stir together flour, oats, sugar, and cinnamon until combined. Add the butter and using your hands, blend it into the dry ingredients until it is pretty well combined and uniformly distributed. The dough will still be crumbly but should be starting to come together. It is like making a crumble topping. Add the nuts and mix in with your hands. Reserve 1 ½ cups of this mixture. Take the remaining mixture and press it into an ungreased 9 by 13 inch pan. Bake for 25 minutes.
- While the crust bakes, add the apricots and white chips to the reserved topping and stir to combine. Once the crust has baked, spread the preserves over it, leaving about 1/8 inch border. Sprinkle with the reserved topping. Bake for about an additional 30 minutes, rotating halfway through if necessary until golden brown and the jam is bubbling in the center of the pan. Cool completely in pan before cutting. Bars may be stored at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.
Notes
Recipe adapted from Fine Cooking
- Prep Time: 20 minutes
- Cook Time: 1 hour