California Gold Bars
Yield
32 1x2" barsPrep
10 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
light firmly packed |
*
|
| 1 | cup |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
light firmly packed |
*
|
| 237 | ml |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
apricot preserves (jam)
|
*
|
Directions
Beat together sugar, butter, egg and vanilla until smooth and creamy.
Stir in flour and nuts.
Spoon half the batter in a greased 9-inch square pan; spread evenly.
Spread batter evenly with jam. Cover jam with remaining batter.
Bake in 325℉ (160℃) oven 50 minutes. Cool 10 minutes.
Cut into 32 bars (1 x 2 inches).
