Homey goodness of oatmeal cookies teams with creamy caramel, apricots and rich macadamia nuts for a quick and easy holiday bar.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
2/3 cup uncooked quick cooking oats
3/4 cup finely chopped dried apricots
1/2 cup chopped macadamia nuts
1/3 cup butterscotch or caramel ice cream topping
2 tablespoons all-purpose flour
Heat oven to 400°F. Spray bottom and sides of 9-inch square baking pan with no-stick cooking spray; set aside.
Combine butter and brown sugar in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 cup flour and oats. Beat until well mixed. Reserve 1/2 cup mixture. Press remaining mixture into prepared pan; top with apricots and nuts.
Combine ice cream topping and 2 tablespoons flour in bowl. Microwave 30-45 seconds or until bubbly; stir. Pour over apricots and nuts. Top with reserved oat mixture.
Bake 16-19 minutes or until top is light golden brown. Cool completely; cut into bars.
Look for Turkish or Mediterranean dried apricots. They are plumper and softer than other types of dried apricots.