Apricot Bars
Apricot Bars
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Ingredients
| 1 | cup unsalted butter | |
| ⅓ | cup Crisco® Vegetable Shortening, plus more for greasing | |
| ¾ | cup brown sugar | |
| 1 ¼ | cup Robin Hood® All Purpose Flour | |
| 1 | cup Robin Hood® Whole Wheat Flour | |
| 1 | teaspoon salt | |
| 1 | teaspoon ground cinnamon | |
| 1 | 250ml jar Smucker's® Apricot Jam |
Directions
Yields 1 – 9x13 cake pan – approximately 30 bars
Preheat oven to 350°F.
In a mixing bowl, cream butter, shortening, and brown sugar, whisking until light and fluffy.
In separate bowl, combine all flour, salt, and cinnamon.
Add flour mix to butter mixture, mixing by hand until crumbly dough forms, being sure not to overwork the dough.
Grease a 9x13 standard cake pan with Crisco shortening, or line with parchment paper. Applying moderate pressure, use the flat bottom of a glass or the heel of your hand to press ¾ of the mixture into the pan. Dust bottom of glass with flour if sticking. Evenly spread the Smucker’s Apricot preserves over the surface. Sprinkle remaining crumble over jam. Transfer pan to preheated oven. Bake at 350°F 30-35 minutes until the surface is a light golden hue. Cool the pan on a rack. This will help the bars release from the base. Cool completely before cutting into bars.
