Apricot-Pistachio Oat Bars
Feb 12, 2008 8:44:39 GMT -8
Post by shazfromchyrels on Feb 12, 2008 8:44:39 GMT -8
I brought down the calorie count and fat grams (and upped the calcium!) by using Joanna Lund's Sugar-Free/Fat-Free Sweetened Condensed Milk in this. I also didn't use the coconut and subbed coconut oil for the butter (but that's just me 
)
I didn't have apricots or pistachios and subbed what I did have as I'm sure you'll do. (almonds and dried cranberries).
Apricot-Pistachio Oat Bars
16 bars
Prep: 20 minutes
Bake: 30 minutes
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 325F. Line an 8?8?2-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.
)I didn't have apricots or pistachios and subbed what I did have as I'm sure you'll do. (almonds and dried cranberries).
Apricot-Pistachio Oat Bars
16 bars
Prep: 20 minutes
Bake: 30 minutes
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 325F. Line an 8?8?2-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.