Heavenly Apricot Cobbler Bars

These bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking.

Yield: 2 dozen bars (serving size: 1 (2 x 1 1/3-inch) piece)

Ingredients

• 5  tablespoons  butter or stick margarine, softened
• 1/4  cup  powdered sugar
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/8  teaspoon  almond extract
• 1 1/4  cups  all-purpose flour
• 3/4  cup  apricot preserves
• 1/2  cup  low-fat granola without raisins, crushed (such as Kellogg's Low-fat Granola without Raisins)

Preparation

Preheat oven to 350°.

Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture, and set aside.

Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.

Nutritional Information

Calories:

91 (26% from fat)

Fat:

2.6g (sat 1.5g,mono 0.8g,poly 0.1g)

Protein:

0.9g

Carbohydrate:

16.5g

Fiber:

0.4g

Cholesterol:

6mg

Iron:

0.5mg

Sodium:

59mg

Calcium:

7mg