A twist on the apricot bars I used to make at my Sausalito café, these are a great mid-winter treat. They’re soft, chewy, and satisfyingly oaty, with a bright tickle of citrus.
Makes 16 to 20
- 2 3/4 cups all-purpose flour
- 1 3/4 cups packed brown sugar
- 1 3/4 teaspoons baking powder
- 1 1/4 teaspoons coarse kosher salt
- 1 1/4 cup (2 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
- 2 3/4 cups rolled oats
- 2 cups orange marmalade
Preheat the oven to 375°F. Thoroughly coat a 9x13-inch baking pan with cooking spray and set aside.
In the bowl of a food processor, combine the flour, sugar, baking powder, and salt, pulsing to combine. Add the butter and pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and stir in the oats.
Transfer about 2/3 of the oat mixture to the prepared pan and use a large spatula or your fingers to firmly press it into a smooth, even layer. Spread the marmalade on top, then add the remaining oat mixture, pressing it down lightly. Bake about 35 minutes, or until lightly browned. Set aside to cool thoroughly before cutting into squares and serving.