Ingredients
49
49 servings
- •1 ¾ cups quick-cooking oats
- •1 ½ cups all-purpose flour
- •1 ½ cups packed brown sugar, divided
- •¾ tablespoon baking soda
- •¼ teaspoon salt
- •¾ cup butter, softened
- •1 ¼ cups pitted and chopped dates
- •1 ¼ cups chopped dried apricots
- •1 cup orange juice
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
- Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
- Bake in the preheated oven until starting to brown, 10 to 15 minutes.
- Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
- Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
- Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.
Nutritional Facts
Per 49 servings
- Calories: 97
- Carbohydrate: 17g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 11g
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