Dark Chocolate Apricot Breakfast Bars Recipe By Tasty

Steps:

• Combine puffed rice, oats, rice, and apricot into a large bowl.
• In a sauce pan, heat corn syrup and honey until it reaches 260°F (126°C). Then carefully add vanilla extract and remove from heat.
• Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper-lined baking sheet.
• Using a spatula press down the mixture to desired thickness. (Careful - it may still be quite warm!)
• Refrigerate for 30 minutes.
• Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
• Remove parchment paper and cut into 12 even pieces.
• Wrap each bar with wax paper and store up to 1 week.
• Enjoy!

Steps:

• Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
• Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.

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.