The bars are a cinch to throw together- just ONE BOWL plus melting butter utensil (always a plus for us hate-to-do-dishes people)- and everyone loves them. What's not to love. You've got fruit, nut, oat, crunch, and butter all mixed up into a tasty bite.
Cherry Pecan Bars
from The Craft of Baking, by Karen DeMasco & Mindy Fox
12 tablespoons unsalted butter, plus more for the pan
1 cup pecans, roughly chopped
1½ cups unbleached all-purpose flour
1¼ cups old-fashioned rolled oats
⅓ cup granulated sugar
⅓ cup packed dark brown sugar
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup cherry preserves
Preheat the oven to 350º F. Butter an 8-inch square baking pan and line the bottom with foil.
In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.
Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.
In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined. Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.
Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves. Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.
The bars can be kept in an airtight container at room temperature for up to 1 week.
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