Ingredients
- A portion of rich brown sugar for sweetness
- Sliced Medjool dates, about a cup's worth, carefully prepared
- Tender dried apricots, totaling eight ounces, chopped finely
- Delicate apricot nectar from Kern's®, a half cup to infuse flavor
- Two full cups of versatile all-purpose flour
- A teaspoon each of baking soda and salt for balance
- Melted vegetable shortening, three-fourths of a cup, to bind the mixture
- Essence of vanilla, a teaspoon to elevate the taste
- Another cup of brown sugar to enhance sweetness
- Nutrient-packed rolled oats, two cups in measure
Step 1
Combine brown sugar, dates, and apricots in a saucepan, then add apricot nectar. Heat over medium heat until sticky, stirring frequently for about 5 minutes. Let it cool down.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and salt in a bowl. Prepare a baking sheet by greasing it.
Step 3
In a large bowl, blend melted shortening and vanilla extract with a cup of brown sugar until smooth. Add oats and the flour mixture, then mix thoroughly by hand. Spread half of this mixture onto the baking sheet. Layer the cooled apricot mixture over it and cover with the remaining oat mixture.
Step 4
Bake for roughly 30 minutes until the top turns golden. After cooling completely, cut into bars and serve.
Extra Tips & Suggestions
- 1. Keep your apricots and dates fresh by storing them in airtight containers in a cool, dark pantry or cupboard.
- 2. To maintain the optimal texture of your bars, store them in a single layer in a shallow container or on a plate covered with plastic wrap in the refrigerator.
