Apricot Cobbler Bars

Submitted by hannahactually

"Yet another gem from Cooking Light (July 2000). These are my mom's favorite dessert. I have made them days in advance; as long as they are stored in an airtight container, they're perfect. :) (NUTRITION PER SERVING CALORIES 91(26% from fat); FAT 2.6g (sat 1.5g,mono 0.8g,poly 0.1g); PROTEIN 0.9g; CHOLESTEROL 6mg; CALCIUM 7mg; SODIUM 59mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 16.5g)"

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: 24 bars
• Serves: 24

ingredients

• 5 tablespoons butter or 5 tablespoons margarine, softened
• 1⁄4 cup powdered sugar
• 1⁄4 cup packed brown sugar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon almond extract
• 1 1⁄4 cups all-purpose flour
• 3⁄4 cup apricot preserves
• 1⁄2 cup low-fat granola, crushed

directions

1. Preheat oven to 350°.
2. Beat butter at medium speed of a mixer until light and fluffy.
3. Add sugars, salt, and extract, beating well.
4. Lightly spoon flour into dry measuring cups, and level with a knife.
5. Gradually add flour to butter mixture, beating until moist.
6. Remove 1/3 cup flour mixture, and set aside.
7. Press remaining flour mixture into bottom of an 8-inch square baking dish.
8. Bake at 350° for 15 minutes or until lightly golden.
9. Gently spread preserves over warm shortbread.
10. Combine 1/3 cup flour mixture with granola; sprinkle over preserves.
11. Bake at 350° for an additional 20 minutes or until golden brown.
12. Cool.
13. Serve and enjoy!