For the moment this is our favorite snack when we’re midway through a golf game – hence the name.
The basis of this recipe is a raspberry bar confection that I found on allrecipes.com (submitted by ‘marbalet’), I think they would be yummy made with raspberry jam, but on the day I made them we didn’t have any, so I substituted apricot jam and added a few extra things – the currants and some butterscotch chips. We liked the result so much I never went back to make the basic recipe.
1/2 cup dark brown sugar, packed
1 cup flour
1/4 teaspoon baking soda
pinch of salt
1 cup rolled oats
1/3 cup currants
1/2 cup butterscotch chips
1/2 cup butter, softened, extra for greasing pan
3/4 cup apricot jam
1. Preheat the oven to 350 F (this is a great use for a small toaster oven instead of a big conventional oven). Grease an 8″ square pan (don’t skimp on the butter).
2. Combine well the first 7 ingredients. Cut in the butter with a pastry cutter or, for more fun, rub it in with your fingers. Whichever you do, make sure it is well mixed in.
3. Press 2/3’s of the mixture in the greased tin. Spread the jam on top; try to get close to the edge without actually touching the pan with the jam – it will make removal easier when the bars are cooked. Distribute the remaining mixture on top and press it firmly (but not too hard!) into the jam.
4. Bake for 35 minutes. Remove from oven, let sit for 5 minutes, and make an initial cutting into the size you prefer – I like to make 16 bars. When the bars are almost cool, cut again and remove from the pan.
YUM! And remember – if you must play golf, keep your head down and your eye on the ball.