Try this GI Fruit Bars recipe.
- Carbohydrate 34.0693541677195 g
- Cholesterol 33.0058333333333 mg
- Fat 30.181853125 g
- Fiber 0.152833333685124 g
- Protein 0.472972916713027 g
- Saturated Fat 10.0730215625 g
- Serving Size 1 1 Serving (88g)
- Sodium 11.8019791667887 mg
- Sugar 33.9165208340344 g
- Trans Fat 1.39401166666666 g
- Calories 399 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Cook fruit, sugar, and water until thick.
- Cool.
- Mix flour, brown sugar, and salt.
- Cut in shortening until mixture resembles meal.
- (at least 1 minute in a food processor).
- Add oatmeal and mix well.
- Add milk and blend.
- Pack half the dough into greased 8-inch square pan.
- Spread fruit mixture on top.
- Spread remaining flour mixture over fruit.
- Bake 40 minutes.
- Cool and cut into bars.
Choosing Your Fruit
Swapping dried apricots for raisins alters the moisture balance significantly, requiring careful monitoring during the initial 350 degrees F stovetop reduction phase until the mixture thickens visibly. Selecting tart dried cherries introduces a sharp brightness that balances the heavy brown sugar. Fresh citrus components like grated lemon rind add aromatic oils that elevate the entire profile without adding excess liquid.Cutting the Fat
Achieving the correct sandy consistency depends entirely on thoroughly distributing the butter or margarine into the dry flour and salt mixture. Processing this blend for at least one full minute in a food processor ensures the fat coats the starch completely, preventing a greasy final product. Working too slowly with warm hands will melt the dairy fats prematurely, yielding a tough crust instead of a tender, crumbly shortbread layer.Bake and Slice
Spreading half the oatmeal dough firmly into an 8-inch square pan creates a stable foundation for the sticky fruit filling. Baking for precisely 40 minutes ensures the edges turn golden while the center remains cohesive. Allowing the pan to cool completely before portioning prevents the warm bars from crumbling apart.
