Apricot Chocolate Bars

Satisfying sweetness with the crunch of Natural Turbinado Sugar. It just can’t get any better.

  • Prep time: 30 minutes
  • Baking time: 45 minutes
  • Makes: 40 Bars
  • Freezing: Excellent
1 cup (250 mL) dried apricots
1 cup (250 mL) water
1 1/4 cups (300 mL) SUGAR IN THE RAW® Natural Turbinado Sugar, divided
1 cup (250 mL) Robin Hood® Original All Purpose Flour
1 ¾ cups (425 mL) Robin Hood® Oats
½ tsp (2 mL) baking soda
¼ tsp (1mL) salt
¼ cup (50 mL) Vegetable Oil
1 cup (250 mL) semi-sweet chocolate chips
1Preheat oven to 350°F (175°C). Line a 9” x 13” (3 L) baking pan with foil.
2 In a small saucepan, combine apricots and water; cover and soak 20 minutes. Bring to a boil over medium heat; reduce heat and simmer, covered for 15 minutes. Set aside to cool. When apricots are cool, puree in blender or food processor. Stir ¼ cup (50 mL) sugar into apricot puree.
3In a large mixing bowl, combine flour, oats, remaining 1 cup (250 mL) sugar, baking soda and salt. Add ½ cup (125 mL) apricot puree and vegetable oil. Stir with a fork until evenly moist and crumbly.
4Reserve 1 cup (250 mL) crumb mixture for topping and press remaining crumb mixture into prepared pan. Bake in preheated oven 15 minutes. Cool 5 minutes.
5Spread remaining apricot puree over crust; sprinkle with chocolate chips. Sprinkle reserved crumb mixture over chocolate. Bake 15 minutes until edges are golden. Cool and cut into bars.