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Chewy Apricot Oatmeal Date Bars




Source of Recipe


Recipe from Favorite Brand Name Best-Loved Holiday Recipes. ISBN: 0-7853-3141-7.


List of Ingredients




Cookies:
1-1/4 cups firmly packed brown sugar
3/4 cup plus 4 tsp. butter-flavored Crisco
3 eggs
2 tsp. vanilla
2 cups quick oats, uncooked, divided
1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup finely grated carrots
1 cup finely minced dried apricots
1 cup dates
1 cup finely chopped walnuts
2/3 cup vanilla chips

Frosting:
2-1/2 cups confectioners’ sugar
1 (3 oz.) pkg. cream cheese, softened
1/4 cup butter-flavored Crisco
1 to 2 tsp. milk
3/4 tsp. lemon extract
1/2 tsp. vanilla
1/2 tsp. finely grated lemon peel
1/3 cup finely chopped walnuts


Recipe



Preheat oven to 350° F. Grease a 13- x 9-inch baking pan with shortening. Flour lightly.

For cookies, combine brown sugar and 3/4 cup plus 4 tsp. shortening in large bowl. Beat at medium speed of electric mixer until fluffy. Add eggs, 1 at a time, and 2 tsp. vanilla. Beat until well blended and fluffy.

Process 1/2 cup oats in food processor or blender until finely ground. Combine ground oats with flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Add oat mixture gradually to creamed mixture at low speed. Add remaining 1-1/2 cups oats, carrots, apricots, dates, 1 cup nuts, and vanilla chips. Mix until partially blended. Finish mixing with spoon. Spread into prepared pan.

Bake 35 to 45 minutes or until center is set and cookie starts to pull away from sides of pan. Toothpick inserted in center should come out clean. Do not overbake. Cool completely.

For frosting, combine confectioners’ sugar, cream cheese, 1/4 cup shortening, milk, lemon extract, vanilla, and lemon peel in medium bowl. Beat at low speed until blended. Increase speed to medium-high. Beat until fluffy. Stir in 1/3 cup nuts. Spread on baked surface. Cut into bars about 2-1/4- x 2-inches. Refrigerate. Yield: about 24 bars.