Prepare the Dough: Mix the butter and sugar until light and fluffy. Add the eggs on at a time and vanilla before mixing in the flour and baking powder. Press the dough evenly into a parchment-lined baking pan.
Add the Jam: Spread a thin, even layer of apricot jam across the dough. This fruity layer helps balance the sweetness while adding moisture.
Make the Nut Topping: In a saucepan, melt the butter with sugar and vanilla extract. Stir until smooth, then fold in the sliced almonds and oats. Spread the warm mixture evenly over the jam.
Bake: Bake until the topping is golden brown and bubbling and the shortbread base is lightly browned around the edges.
Cut into Triangles: Allow the bars to cool slightly before cutting them into squares, the slice each square diagonally to create the classic triangle shape. Do not wait for the bars to cool off completely, they should still be warm when cutting.
Dip in Chocolate: Once completely cool, dip two corners of each triangle into melted dark or milk chocolate. Place them on parchment paper until the chocolate hardens.
