WILMINGTON, NC (WWAY) — This week, Kitchen Scoop’s Alicia Ross tempts tastebuds with Apricot Pecan Squares:
Apricot Pecan Squares
1 cup old-fashioned rolled oats (not instant and not quick cooking)
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
1/2 cup chopped pecan pieces
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup apricot all-fruit preserves
Preheat oven to 350 degrees F. Grease and flour an 8×8-inch square glass baking pan and set aside.
In a large mixing bowl, combine oats, flour, sugar, and pecans. Cut butter into small pieces and add to flour mixture. Using your hands, mix together until mixture is coarse and mealy and has no large pieces of any ingredient.
Measure out a heaping 1 cup of mixture and set aside. Press remaining mixture into the bottom of prepared pan. Top oat mixture with preserves, spreading out evenly in a thin layer. Sprinkle reserved loose oat mixture over the top.
Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool completely before cutting, about 1 hour. Slice into squares and serve. (Store any leftover cookies in a tin or airtight container.)