Yield: 24 Servings
|1¼ cup||Oats; uncooked|
|½ teaspoon||Baking soda|
|10 ounces||Apricot preserves|
|½ cup||Coconut; flaked|
Combine flour, oats, sugar, soda and salt in a large bowl; blend well. Add butter and vanilla; mix well until crumbly. Reserve 1 cup of mixture.
Press remaining crumb mixture into a greased 13X9 pan. Spread apricot preserves on crust to within ¼" of edge. Sprinkle with reserved crumb mixture and coconut. Bake at 350F for 20-25 min, or until lightly browned.
Cool and cut into 24 bars.
Per serving: 164 Calories; 7g Fat (40% calories from fat); 2g Protein; 23g Carbohydrate; 16mg Cholesterol; 118mg Sodium NOTES : Southern Living 1986
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Laura J.Bettingen" <labette@...> on Nov 5, 1997