Substitute another flavor of jam and you’ll have a completely different bar. Think peach, strawberry, raspberry, blackberry and even mango.

• 1 1/4 cups quick oats

• 2 cups all-purpose flour

• 1 cup brown sugar

• 1 cup (2 sticks) unsalted butter or margarine, melted

• 1 teaspoon baking soda

• 1/2 teaspoon salt18-ounce jar apricot jam

Blend all ingredients, except jam, to crumblike consistency. Reserve 1 1/2 cups for topping and press remainder into ungreased 9- by 13-inch pan.

Spoon apricot jam over crumb crust and top with reserved crumbs. Place in 350-degree oven for 35 minutes. Cool before cutting.

Makes about 35 bars.

Freezeworthy: So-so results; jam may get runny when thawed.

Alexandra Hemming

Substitute another flavor of jam and you’ll have a completely different bar. Think peach, strawberry, raspberry, blackberry and even mango.
1 1/4 cups quick oats2 cups all-purpose flour1 cup brown sugar1 cup (2 sticks) unsalted butter or margarine, melted1 teaspoon baking soda1/2 teaspoon salt18-ounce jar apricot jam
Blend all ingredients, except jam, to crumblike consistency. Reserve 1 1/2 cups for topping and press remainder into ungreased 9- by 13-inch pan.
Spoon apricot jam over crumb crust and top with reserved crumbs. Place in 350-degree oven for 35 minutes. Cool before cutting.
Makes about 35 bars.
Freezeworthy: So-so results; jam may get runny when thawed.
Alexandra Hemming

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