Nutty Oatmeal Apricot Squares

1. Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.

2. Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.

3. Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.

4. Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.

5. Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.

Cook's Note:

To help the preserves spread easier on the raw crust, heat them up for a few seconds in the microwave to loosen them up.

To make without using a food processor, use chopped pecans and instant oats instead of old fashioned and pecan halves. Combine all the ingredients except butter and preserves in a large bowl. Cut in cold cubed butter with pastry blender or fork until the butter is the size of small peas. Proceed with the rest of the recipe as written.