I like making bar cookies because I can bake a whole batch in one go. You’ll need two toaster oven sized rimmed pans for this recipe. Cross stack them in the Sun Oven to bake all the cookies in one go.
Sun Oven Almond Apricot Bars
1 1/2 cups sliced almonds
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
3/4 cup apricot jam
Set Sun Oven out to preheat
Blend together flour, sugar, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and almonds until combined.
Reserve 3/4 cup dough, then press remainder evenly into the bottom of two buttered 7- by 9- inch metal baking pans* and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup almonds.
Bake in preheated Sun Oven approx. 40 minutes. If you are baking both pans at once, the top one will bake slightly faster. Cool completely in pans on a rack. Loosen from sides of pans with a knife, then lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
*pans can also be lined with parchment paper instead of buttering them.