¾ cups honey
¾ cups apple jelly
¼ cup unsalted butter
¼ cup packed brown sugar
¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla
2½ cups Pecan Valley Pecan Pieces
2 cups chopped pitted dates
1. Preheat oven to 350ºF. Prepare Oatmeal Crust
2. In a saucepan combine honey, jelly and butter. Cook over low heat for 5 minutes or until butter and jelly are melted, stirring often. Remover from heat.
3. In a mixing bowl stir together brown sugar, flour, baking powder and salt. Add eggs and vanilla; beat until smooth. Stir in honey mixture.
4. Pour half of the filling over each prepared crust. Spread evenly; top each with the pecans and dates.
5. Bake in a preheated oven for 25 minutes. Cool in pans on wire racks. Chill for 30 minutes. Cut each pan into 18 bars.
Makes 36 bars
¾ cups regular rolled oats
¾ cups sugar
½ teaspoon salt
2 cups flour
1 cup unsalted butter
1 tablespoon water
1. Preheat oven to 350ºF.
2. Place rolled oats, sugar and salt in a blender or food processor. Blend or process until oats are finely chopped. Transfer to a large mixing bowl. Stir in flour.
3. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Sprinkle ware over mixture.
4. Continue to blend until mixture forms loose crumbs. Press evenly into bottom ad 2 greased 13-inch-by-9-inch-by-2-inch baking pan.
5. Bake each pan on center rack in a preheated oven for of oven for 12 minutes. Cool on wire racks.
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