Apricot Levkar Oat Bars

Matrimonial cake, anyone? No matter how these dates and oats sandwich cookies are called, they are low maintenance and major yum! The original recipe got shockingly twisted in the oven chaos kitchen because of the enormous amounts of apricot levkar and cinnamon sugar that I had left from making rugelach. The final results are apricot levkar oat bars that are good to the last matrimonial crumb!

Apricot Levkar Oat Bars


¾ cup all-purpose flour
¼ cup whole wheat flour
1 cup old-fashioned rolled oats
3/4 cup packed dark-brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1 tablespoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon ground cloves
1 ½ sticks unsalted butter, cold, cut into small pieces
1 ½ cups apricot levkar


  1. Preheat oven to 350 degrees. Line an 8-by-8-by-2-inch baking pan with aluminum foil, making sure that the foil sticks an inch above the rim of the pan. Butter the bottom and the sides of the foil.
  2. In a bowl, combine flour, oats, sugar, baking powder, and spices. Add butter, and blend with your fingertips (or you could use your food processor and pulse the mixture) until the mixture resembles coarse crumbs.
  3. Transfer half of the crumb mixture into the pan and press it into the bottom. Spread the apricot levkar over the bottom layer of the crumb mixture. Cover with remaining crumb mixture.
  4. Bake until golden brown, about 40 minutes. Transfer pan to a wire rack to cool completely.
  5. Cut into squares as big as you heart desires and enjoy!

4 thoughts on “Apricot Levkar Oat Bars

  1. Wendy says:

    They sound awesome! I love date and oat bars too.

  2. Mmm I love the sound of these bars. such exotic sounding ingredients too! I’ve never heard of levkar. Where abouts do you find such an ingredient? Thanks!

    • oven chaos says:

      You could make levkar yourself – it has the consistency of is a very think jam or fruit butter. I made it as part of the Rugelach recipe. If you take a look at my Rugelach posting, there is a link to the bloggers who hosted this recipe as part of Tuesdays with Dorrie. Since the recipe calls for dried fruits, it does not take too much time to make as opposed to making it from fresh fruit.

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