Apricot and rosemary are probably not the first ingredients that come to your mind when you think about desserts. Think again! They are delightful together in these Apricot Rosemary Bars. The rosemary lends just a hint of herby freshness to the shortbread crust and the apricot filling is sweet and tart. Everything is topped off with an oatmeal streusel. I think these bars actually taste better after a couple of days, so they are great a dessert to make in advance.
The Perfect Pairing for Apricot Rosemary Bars are stainless steel measuring scoops. You might think that any old measuring device does the trick, but I beg to differ. I love my measuring scoops. That might make me strange, or it might mean I need a new hobby, or perhaps it just means that I have a slight obsession with collecting cool kitchen gadgets. I’ll own it. Anyway, if I have to measure out dry ingredients I always reach for my scoop measuring tools rather than the plastic measuring cups. The scoop shape makes it easier to measure and level out flour and sugar from a canister and, frankly, they make me happy.
