Thursday, July 13, 2017


Candy-like topping over delicious shortbread crust—gotta love it! These store well and are better eight or more hours after baking.

Apricot  Bars
Makes 16

2/3 cup dried apricots
1 1/3 cups all-purpose flour, divided
1/4 cup fine granulated sugar
1/2 cup unsalted butter, softened
1/8 teaspoon salt
2 eggs at room temperature
1/2 teaspoon vanilla extract
1 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup shredded coconut

1. Butter 8x8-inch baking pan.
2. Rinse apricots, cover with water, and boil 10 minutes. Drain, cool, and chop.
3. Combine 1 cup flour and granulated sugar. Blend in butter until crumbly, using fork or pastry blender. Press mixture into bottom of prepared pan.
4. Bake crust at 350°F. until lightly browned, about 18 minutes.
5. Beat eggs and vanilla, and then gradually beat in brown sugar.
6. Sift remaining 1/3 cup flour with baking powder and salt.
7. Blend flour mixture into egg mixture.
8. Stir in walnuts, coconut, and apricots. Spread over baked crust.
9. Bake in 350°F. oven for 30 to 35 minutes.

10. Cool completely before cutting into 16 bars.
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