How To Get More Hits Out Of A Puff Bar

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Yields: 1 serving

Total Time: 0 hours 55 mins

1 1/4 C old-fashioned rolled oats

3/4 C all-purpose flour

1/2 C light brown sugar

1/4 tsp. cinnamon

6 tbsp. cold unsalted butter, cut into pieces

2 lg egg whites

1/2 C apricot preserves

8 fresh apricots, halved, pitted, and sliced, or 1 can (14.75 oz) unpeeled apricot halves in fruit juice, drained and sliced

3 tbsp. chopped pecans

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Heat oven to 375F with rack in center position. Coat 9" x 9" baking pan with baking spray (with flour).
Combine oats, flour, sugar, cinnamon, and 1/4 tsp salt in food processor. Pulse until mixture is gritty. Add butter and pulse until mixture resembles coarse meal. Add egg whites and pulse until mixture looks like wet sand. Press evenly into bottom of prepared pan.
Spread top of crust with preserves. Arrange apricot slices in rows to cover top and sprinkle with pecans. Bake until crust is golden brown and set, 35 to 40 minutes. Let cool slightly before cutting into 15 bars.

Lori Powell Food Director Lori Powell develops Prevention's recipes and styles the food photography that appears on the magazine's pages.

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