BACKPACKER APRICOT BARS

The first time I made these bars was right before a planned hike up to Green Lakes. It was a crisp October day after first snowfall and our destination was a blue-green lake nestled high in the Cascade Mountains.

We ate the bars on the way up, and then picnicked beside the alpine lake on chicken and potato salad and watermelon … wishing we had packed two apricot bars apiece! 

1. Pre-heat oven to 350 degrees.  

2. In a large bowl, cream together:

1 cup (2 sticks) Earth Balance Buttery Sticks

1 cup Wax Orchards Fruit Sweet 

3. Stir in:

2 cups whole wheat pastry flour

1 cup whole oats

1 Tbsp grated orange peel 

4. Press dough in bottom of ungreased 9x13” baking dish. 

5.  In same large bowl, whip together:

½ cup Egg Beaters

¼ cup Wax Orchards Fruit Sweet 

6. Stir in just until blended:

1 cup grain-sweetened chocolate chips

1 cup dried apricots, cut in pieces

1 cup chopped almonds

½ cup golden raisins

½ cup coconut 

7. Pour fruit/nut mixture over dough, spreading evenly.