Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Flour |
| 1¼ cup | Oats; uncooked |
| ½ cup | Sugar |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ¾ cup | Butter |
| 2 teaspoons | Vanilla |
| 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