Brandied Apricot Crumb Bars Recipes

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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



Winning Apricot Bars image

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.

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

JOANNE'S APRICOT BARS

Categories     Fruit     Dessert     Bake     Apricot     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 16



Joanne's Apricot Bars image

Steps:

  • For shortbread layer:
  • Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
  • Meanwhile, prepare apricot layer:
  • Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
  • Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
  • Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
  • Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

Shortbread Layer
Nonstick vegetable oil spray
1 cup all purpose flour
1/4 cup sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Apricot layer
2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup (packed) golden brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
Powdered sugar

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