WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT MERINGUE BARS
I'm expected to bring these wonderful treats to our family picnic each year. Their sweet apricot filling and delicate meringue topping make them everyone's favorite. I wouldn't dream of hosting a get-together without serving these bars. -Krissy Fossmeyer, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 bars.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 73mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT MACADAMIA CARAMEL BARS
Cookie crust topped with caramels, nuts and apricots for wonderful baked bars. A dessert drizzled with chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 25
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
- Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
- Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.
Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS
If you want to secure your reputation as a dessert maker, this bar will certainly do it!! The caramel is this recipe is different from the one usually employed, it is borrowed from pastry chefs and produces a caramel with exceptionally fine flavor and color...
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325*.
- Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
- Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
- For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
- Beat or stir in the flour until evenly incorporated.
- Firmly press the dough into the baking dish.
- Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
- Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
- Transfer the dish to wire rack and set
- aside.
- FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
- In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
- When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
- When this sugar liquefies, stir in the remaining sugar,.
- Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
- Immediately remove from heat,.
- Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
- Rinse all the sugar crystals from the spoon.
- Return the caramel mixture to the burner over medium-high heat.
- Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
- Immediately remove the pan from the heat. Stir in vanilla.
- Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
- Tip the baking dish back and forth to distribute the caramel evenly.
- Sprinkle the macadamia nuts evenly over the caramel.
- Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
- For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
- In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
- Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
- Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
- Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
- Store in an airtight container in a cool place for up to 1 week,.
Nutrition Facts : Calories 170.2, Fat 11.3, SaturatedFat 5.5, Cholesterol 21.8, Sodium 42.4, Carbohydrate 17.3, Fiber 0.7, Sugar 10.8, Protein 1.2
More about "apricot macadamia caramel bars recipes"
LOADED CARAMEL MAGIC COOKIE BARS - KETO, LOW CARB, …
From joyfilledeats.com
APRICOT-CARAMEL-COCONUT BARS RECIPE - PILLSBURY.COM
From pillsbury.com
COPYCAT APRICOT MACADAMIA KIND BARS - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine HealthyTotal Time 30 minsCategory Breakfast, Brunch, SnackCalories 199 per serving
- Preheat oven to 325 degrees. Line an 8 inch square baking pan with parchment coated with cooking spray.
- In a large bowl, stir together all the ingredients and pour into prepared pan. Lightly spritz your hands with cooking spray and press the mixture down into an even layer. Bake for 20-25 minutes or until the edges start to turn golden brown.
- Transfer the pan to a wire cooling rack and allow to cool completely. When cool, carefully lift the bars out of the pan using the edges of the parchment and place on a cutting board. Cut into 10 bars and wrap individually in parchment. Store in the refrigerator in an airtight container for up to 2 weeks.
APRICOT MACADAMIA CARAMEL BARS | RECIPE | SHORTBREAD COOKIE …
From pinterest.co.uk
MACADAMIA-COCONUT-CARAMEL BARS RECIPE - PILLSBURY.COM
From pillsbury.com
APRICOT CARAMEL MACADAMIA BARS RECIPE | LAND O’LAKES
From stage1.landolakes.com
COCONUT MACADAMIA DATE CARAMEL BARS! RECIPE @ HTTPS ...
From twitter.com
APRICOT RECIPES
From allrecipes.com
APRICOT MACADAMIA CARAMEL BARS | RECIPE | CARAMEL BARS, …
From pinterest.com
APRICOT BARS RECIPE WITH FRESH OR WITH APRICOT JAM
From whiteonricecouple.com
APRICOT BARS WITH COCONUT AND CARAMEL - KROLL'S KORNER
From krollskorner.com
FEEL GOOD APRICOT GRANOLA BARS | HEALTHY KIDS SNACKS
From masandpas.com
APRICOT CARAMEL MACADAMIA BARS | RECIPE | NUT RECIPES, …
From pinterest.com
RECIPE - LANDOLAKES.COM
From landolakes.com
RECIPE: APRICOT MACADAMIA BARS | LORENTANUTS.COM
From lorentanuts.com
CHOCOLATE MACADAMIA NUT BARS - THE BAKING WIZARD
From thebakingwizard.com
SALTED CARAMEL BUTTER BARS - CHEF LINDSEY FARR
From cheflindseyfarr.com
RT @SURYZCOOKING: COCONUT MACADAMIA DATE CARAMEL BARS! RECIPE …
From twitter.com
42 APRICOT RECIPES THAT SHOW OFF THIS FUZZY LITTLE FRUIT - TASTE OF …
From tasteofhome.com
You'll also love