Heavenly Apricot Cobbler Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These apricot cobbler bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking. Ingredients:
5 tablespoons butter or stick margarine, softened |
1/4 cup powdered sugar |
1/4 cup packed brown sugar |
1/4 teaspoon salt |
1/8 teaspoon almond extract |
1 1/4 cups all-purpose flour |
3/4 cup apricot preserves |
1/2 cup low-fat granola without raisins, crushed (such as kellogg's low-fat granola without raisins) |
Directions:
1. Preheat oven to 350°.
2. Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture, and set aside.
3. Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.
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