Apricot Dream Bars

If you believe the newspapers, suitable for a bridge luncheon.

A similar recipe (that fills in the blanks of preparation) appeared in the January 11, 1955 edition of The Milwaukee Sentinel:

Daily Menu
Apricot Bars
For Luncheon

Bridge Luncheon

Apricot filling bakes into the bottom of this cookie, while the top stays crisp.

Canadian Bacon and Scrambled Eggs
Hot Biscuits
Currant Jelly
Apricot Dream Bars

Apricot Dream Bars

Apricot Filling: Mix one cup cooked drained dried apricots, one-half cup sugar and one-fourth cup water. Cook over low heat, stirring often, until thick. Cool and mix in one-fourth cup chopped pecans and the grated rind of one lemon.

Ingredients: One cup sifted flour, one-half teaspoon baking soda, one-fourth teaspoon salt, two-thirds cup firmly packed dark brown sugar, one-half cup butter or margarine (melted), one cup uncooked quick rolled oats, apricot filling.

Method: Sift together the flour, baking soda and salt. Stir in brown sugar. Stir in melted butter and oatmeal until ingredients are mixed. Pack two-thirds of mixture into a buttered eight-inch square baking pan. Spread with apricot filling. Cover with remaining oatmeal mixture, packing lightly. Bake in moderate (350 degrees) oven 30 to 35 minutes. Cool and cut into 16 bars; remove with small spatula.


From a box sold in Martinez, California.

Apricot Dream Bars

1-1/2 c. dried apricots
1-1/2 c. water
1/4 c. honey

Base and Topping

1-3/4 c. quick oats, uncooked
1-1/2 c. flour
1-1/3 c. brown sugar
1 c. butter
1/3 c. wheat germ
1/2 t. baking soda
1/4 t. salt

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