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Hiking Bars


INGREDIENTS:
For the cookie crust:
1/2 cup butter, softened
1/2 cup light brown sugar
2 cups quick-cooking oats

METHOD:
Beat butter and sugar until light. Stir in oats. Press dough by hand into a lightly buttered 8x8x2” pan. Bake for 15 minutes, then let cool slightly.


For the filling:
2 eggs
1 cup light brown sugar
1 tsp. vanilla extract
1/4 tsp. baking powder
1/2 cup roasted, coarsely chopped
almonds
1 cup quick-cooking oats
1 tbs. flour

METHOD:
Beat eggs lightly. Add sugar, vanilla, and baking powder. With scraper, fold in apricots, almonds, oats and flour. Stir and mix all ingredients well and pour onto cooled crust. Bake 30-35 minutes or until top is golden and firm to the touch. Let cool completely on wire rack, and then cut into 2 1/2 x 1” bars. Keep refrigerated.