California Gold Bars

These bars get their name from the stripe of golden apricot jam hiding in the center, and trust me, that layer is pure treasure.

A rich, buttery brown sugar dough loaded with chopped walnuts gets split in half. One layer goes on the bottom, apricot preserves get spread across it, and the remaining dough blankets the top. Fifty minutes in the oven turns the whole thing into a chewy, nutty, jam-filled slab that cuts into 32 bars.

They’re not fussy. No mixer required. No chilling time. Just stir, spread, bake, and slice.

Bring these to a cookie swap and people will be asking for the recipe before the plate is empty.

Kitchen Tips

• Use light brown sugar for a more delicate caramel flavor. Dark brown works too, but the molasses flavor will be stronger.
• Grease the pan well or line it with parchment for easy removal.
• Let them cool for a full 10 minutes before cutting. The jam layer is molten straight from the oven and needs time to set.