Description
I was looking for a recipe that incorporated some of my favorite flavors; coconut, pecans, and apricot. Not finding anything that appealed to me, I created this recipe. I think it is a winner because my husband ate half the pan that afternoon.
A mild coconut and pecan flavor complements the apricot filling. And if these were any easier to make, you could make them in your sleep. Make a double batch and enjoy!
Ingredients
- 1 cup Butter, Softened, Organic No Salt
- ¾ cups Brown Sugar, Packed
- 1-¾ cup All-purpose Flour
- 1-½ cup Old Fashioned Oats
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Coconut, Shredded & Organic
- 1 cup Pecans, Chopped
- 18 ounces, weight Apricot Preserves
- 1 cup Butter, Softened, Organic No Salt
- ¾ cups Brown Sugar, Packed
- 1-¾ cup All-purpose Flour
- 1-½ cup Old Fashioned Oats
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Coconut, Shredded & Organic
- 1 cup Pecans, Chopped
- 18 ounces, weight Apricot Preserves
Preparation
Heat oven to 400 F.
In a medium mixing bowl, thoroughly combine butter and brown sugar.
In another medium mixing bowl, combine the next 6 ingredients (flour through pecans). Combine butter mixture with oat mixture.
Press half of the oat mixture into an un-greased 9 X 13 pan. Spread preserves over the top, then top with remaining oat mixture.
Bake for 25-30 minutes or until golden light brown. Remove from oven. Cool for 30 minutes then cut into 2 inch bars.
Optional, but highly encouraged: serve warm with vanilla bean ice cream.
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