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Apricot Date Squares

Memories of her mom's fruity date bars inspired Shannon Koene of Blacksburg, Virginia to create this wonderful recipe. “I've had great results replacing the apricot jam with orange marmalade,” notes Shannon.
  • Total Time
    Prep: 45 min. Bake: 20 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup chopped dates
  • 1/2 cup 100% apricot spreadable fruit or jam
  • 1-3/4 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1 cup sweetened shredded coconut
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold butter, cubed

Directions

  • In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until mixture is reduced to 1-1/3 cups and is slightly thickened, stirring occasionally.
  • Remove from the heat. Stir in spreadable fruit until blended; set aside. In a food processor, combine the oats, flour, coconut, brown sugar, cinnamon and salt. Add butter; cover and process until mixture resembles coarse crumbs.
  • Press 3 cups crumb mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Spread date mixture to within 1/2 in. of edges. Sprinkle with remaining crumb mixture; press down gently.
  • Bake at 350° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. Cut into squares.
Nutrition Facts
1 piece: 147 calories, 5g fat (3g saturated fat), 10mg cholesterol, 65mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • shankoene
    Dec 29, 2016

    No comment left

  • kafaughn
    Jul 10, 2014

    One of my favorite desserts.

  • blessednest
    Sep 4, 2011

    My kids absolutely loved these!

  • csublet
    Mar 2, 2010

    These were delicious, expecially hot from the oven. I substituted chopped dried apricots for the dates since my husband doesn't like dates and what a hit!

  • motherbeth
    Sep 21, 2007

    No comment left