Apricot Bars

Apricot Bars


  • 1 1/2  c  sifted all purpose flour
  • 1  tsp  baking powder
  • 1/4  tsp  salt
  • 1 1/2  c  quick cooking rolled oats
  • 1  c  brown sugar
  • 3/4  c  butter
  • 3/4  c  apricot preserves (raspberry can be substituted)


Sift together dry ingredients; stir in oats and sugar. Cut in butter till crumbly; pat 2/3 crumbs in 11 X 7 X 1 ½ inch pan. Spread with preserves; top with remaining crumbs. Bake in moderate oven (375 degrees) about 35 minutes. Cool. Optional: add chopped nuts, butterscotch chips to crumb mixture.

Laura deWolfe

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