Apricot-Pistachio Oat Bars
Prep: 20 minutes
Bake: 30 minutes
Oven: 325 Degrees F.
Ingredients:
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup regular or quick-cooking rolled oats
1/3 cup packed brown sugar
1/4 cup butter, melted
3/4 cup sweetened condensed milk
1 pinch saffron threads or 1/2 teaspoon ground cardamon (optional)
1 cup flaked coconut
1 cup shelled dry-roasted pistachio nuts
1 cup chopped dates
1 cup dried apricots, snipped
Preparation:
Preheat oven to 325 Degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
Bake for 30 minutes or until lightly golden. Cool on rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles.
Makes 16 bars.
Really enjoyed these, hope you try them. I love Pam Anderson recipes and always find them very reliable. This was featured in the January 08 issue of Better Homes & Gardens.
Linking the recipe so that you may see the finished product.
http://bhg.com/recipes/printRecipe.jsp?recipeId=R111495&adCategory=&format=4x6
Prep: 20 minutes
Bake: 30 minutes
Oven: 325 Degrees F.
Ingredients:
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup regular or quick-cooking rolled oats
1/3 cup packed brown sugar
1/4 cup butter, melted
3/4 cup sweetened condensed milk
1 pinch saffron threads or 1/2 teaspoon ground cardamon (optional)
1 cup flaked coconut
1 cup shelled dry-roasted pistachio nuts
1 cup chopped dates
1 cup dried apricots, snipped
Preparation:
Preheat oven to 325 Degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
Bake for 30 minutes or until lightly golden. Cool on rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles.
Makes 16 bars.
Really enjoyed these, hope you try them. I love Pam Anderson recipes and always find them very reliable. This was featured in the January 08 issue of Better Homes & Gardens.
Linking the recipe so that you may see the finished product.
http://bhg.com/recipes/printRecipe.jsp?recipeId=R111495&adCategory=&format=4x6