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Date & Apricot Bars

Adapted from Washburn Crosby Gold Medal Kitchen Tested Recipes (~1930s or 1940s): These date and apricot bars bring a little sunshine to your kitchen, even in the fall and winter months, thanks to canned apricots. They're soft and delicious, and sort of a cross between a cake and and a bar cookie. The oatmeal crust perfectly balances out  the sweetness of the filling. 
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Ingredients
  

Apricot Filling

  • 6 ounce dates, chopped (approximately 1 cup)
  • 2 15- ounce cans lite/no sugar added apricots, chopped (approximately 2 cups)
  • ¼ teaspoon salt
  • 3 tablespoons water

Oatmeal Dough (used as both the base and topping

  • ¾ cup unsalted butter melted
  • 1 cup brown sugar loosely packed
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups quick-cooking oatmeal

Instructions
 

  • Prepare the date and apricot filling
  • In a saucepan, stir together the dates, apricots, and water.
  • Cook until the mixture thickens (about 5 minutes).
  • Stir in the salt.
  • Set aside to cool while making the oatmeal dough.
  • Note: You can make this ahead of time and refrigerate in an airtight container until needed.
  • Prepare the oatmeal dough
  • Grease a 8x12 inch pan
  • Preheat oven to 350 degrees
  • In a large mixing bowl, combine the melted butter and brown sugar.
  • Stir in the vanilla.
  • Sift or whisk the flour, baking soda, and salt together and gently stir into the butter mixture.
  • Gently stir in the oatmeal, working into a soft dough.
  • Separate the dough in half.
  • Assemble
  • Press half of the mixture onto the bottom of the prepared baking pan.
  • Spread the cooled date and apricot filling over the entire surface.
  • Sprinkle the remaining oatmeal mixture over the top.
  • Bake & Serve
  • Bake for 25-30 minutes (it should be bubbling a little on the edges).
  • Allow to cool before cutting into squares.
  • These bars are rather soft so it helps to refrigerate before slicing for cleaner cuts.
  • Store in an airtight container in the refrigerator.

Notes

Yield
Large Serving; 12 slices (cut 3x4 inches).
Standard Serving: 15–20 slices (cut 3x5 or 4x5 inches).