Apricot (or your favorite flavor) Almond Streusel Bars


Apricot Almond Streusel Bars

Apricot Almond Streusel Bars

I can just see some of you out there rolling your eyes, saying, “My God, woman, enough with the streusel! How many streusel baked goods can you post!?” To which I say, in response, “All of them”. I 😀 like me some streusel , what can I say? Streusel makes me happy. it also makes me have to sweep off the bed when I decide to try and eat a slice of this while laying in bed reading “The Clan Of The Cave Bear”. But I think Ayla would have liked streusel. Heck, if those books are any indication, Ayla was the one to discover streusel. Lord knows she and her “mate”, Jondolar, discovered everything else we have nowadays, from the bow and arrow to nuclear weapons and modern plane travel. I think they were also the first ones to bake twinkies :-p

Well now… that was a random tangent, even for me. But so long as I’m on it…. I just finished rereading that book. I read it back in the day when it came out and probably about 4 or five times since.  While portions of that book are rather ridiculous and tedious, Jean Auel did have one hell of a knack for describing food. The woman had me wanting Mammoth pot roast (I swear, every time I read that book, I start craving a juicy tender pot roast) and planning on hunting down acorns in the hopes that I could “leech the bitterness out of them”. And I STILL want to try the one flatcake she mentioned that was soaked in maple syrup, then dried in the sun.

But, until I come across a live mammoth or have time to pound and dry a butt ton of acorns, I will stick to streusel. Streusel for the win! Especially when they are layered with apricot preserves and chocolate chips. I love chocolate covered apricots but can never figure out whether to eat the white chocolate covered ones or the dark chocolate ones, so in these bars, I just used both. These are a simple bar… both to make and in their hominess. They are a perfect snack (just stay out of bed with them), good school or after school snack and great for a family dessert or a pot luck. Crispy, fruity, chocolatey… what more do you need?

(Originally from Better Baking)

You know the drill… 🙂

Mrs. Cupcake… who needs to go vacuum the bed again

Apricot Almond Streusel Bars

  • 1 1/2 cups flour
  • 1 1/2 cups oats (not instant)
  • 1 cup sliced almonds, lightly toasted
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temp
  • 1 1/4 cups apricot preserves (use your favorite flavor)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup semi sweet or bittersweet chocolate chips
  • 1 cups white chocolate chips
  1. Preheat oven to 350. Line a 9 inch square pan with foil; butter or spray the foil.
  2. In a large bowl, whisk to combine the flour, oats, almonds, both kinds of sugar, baking powder,  and salt.
  3. Use a pastry blender or your fingers (I usually start out with the pastry blender to cut the large pieces down, then use my hands to thoroughly combine the ingredients) to cut the butter into the flour mixture. You want to get it to about the size of peas and nice and crumbly looking.
  4. Take out  1 1/2 cups of the streusel and set it aside. Pour the rest into the prepared pan and pat it firmly down into the bottom of the pan for the crust.
  5. Combine the preserves with the extracts; stir well. Spoon this over the crust; spread to the edges. Top with the two types of chips, then sprinkle the rest of the streusel on top.
  6. Bake at 350 until the top is golden brown and you can see the preserves bubbling at the sides of the pan, about 35 to 45 minutes. Let cool in the pan on a rack until completely cool, then use the foil to help lift the bars out of the pan. Slice into desired sized squares, remembering that these are fairly sweet, so make them somewhat small.

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