For those of you who have been following my recipes, you know I have a great fondness for Chef Matt Martinez and his cookbooks.
I was fortunate enough to have taken some classes with Matt at Whole Foods many years ago.
To read more about Matt's legacy please go to: http://www.mattstexmex.com/
This recipe is from "Matt Makes a Run for the Border".
It is so easy to make... and combines the addictive flavors of hot and sweet into a scrumptious dessert bar.
FOR THE CRUST:
3 fresh JALAPEŅOS, stems removed, cut in half. (Do not remove seeds)
1 1/2 c. BUTTER, melted
1 1/2 c. BROWN SUGAR
2 c. FLOUR
1 tsp. BAKING POWDER
1/2 tsp. SALT
2 1/2 c. OATS
FOR THE TOPPING:
10-ounce jar PEACH PRESERVES
1 c. PECANS, chopped
Place the jalapeņos in a food processor and pulse until finely chopped.
On the side, combine the melted butter and brown sugar.
Mix the flour, baking powder, salt, oats, and chopped jalapeņos, then add to the butter mixture and stir well. Do not use a mixer.
Spread into a greased 9x13-inch pan and press evenly with a spoon.
Bake at 350 degrees for 20 minutes.
Mix together the preserves and pecans.
Spread over the crust and bake for 10 minutes.
Cool and cut into squares.
As Matt said in his book: "When you cut them up, the size of the cookie bar depends entirely on the size of the mouth it's headed into!"