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Apricot-Pistachio Oat Bars

Makes: 16 servings Yield: 16 bars
Prep 20 mins Bake 325°F 30 mins
Apricot-Pistachio Oat Bars
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 tsp. ground cardamom (optional)
  • 1  cup  flaked coconut
  • 1  cup  shelled dry-roasted pistachio nuts
  • 1  cup  chopped dates
  • 1  cup  dried apricots, snipped
Directions

1. Preheat oven to 325 F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.

2. 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.

3. 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.

4. Bake for 30 minutes or until lightly golden. Cool on a rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles. Makes 16 bars.

Nutrition Facts (Apricot-Pistachio Oat Bars)
  • Servings Per Recipe 16,
  • cal. (kcal) 247,
  • Fat, total (g) 10,
  • chol. (mg) 13,
  • sat. fat (g) 5,
  • carb. (g) 37,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 25,
  • pro. (g) 4,
  • vit. A (IU) 1069,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 63,
  • Potassium (mg) 402,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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