RENATE'S OATMEAL-APRICOT HIKING BARS

from Renate Rikkers

1 cup dried apricots

Add just enough water to cover and simmer gently for 10 minutes.

Drain, let cool, and chop.

Preheat oven to 350 degrees

Cookie Crust:

1/2 C butter, softened

1/2 C light brown sugar

2 C quick-cooking oats

Beat butter and sugar til light.

Stir in oats. Press dough by hand into an 8x8x2" pan.

Bake for 15 minutes, then let cool slightly.

Filling:

2 eggs

1 C light brown sugar

1 tsp. vanilla extract

1/4 tsp. baking powder

1/2 C roasted, coarsely chopped almonds

1 C quick-cooking oats

1 T flour

Beat eggs lightly.  Add sugar, vanilla, and baking powder.

With scraper, fold in apricots, almonds, oats, and flour.

Stir and mix all ingredients well and pour onto cooled crust.

Bake for 30 - 35 minutes or until top is golden and firm to the touch.

Let cool completely on wire rack, then cut into 2 1/2 x 1" bars.

Keep refrigerated. 

GREAT ON THE TRAIL!