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
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Apricot macadamia caramel bars are the perfect dessert for those who love a combination of sweet and savory flavors. These bars are made up of a delicious shortbread crust, a layer of apricot jam, and a mouthwatering caramel and macadamia nut filling. These bars are easy to make and take less than an hour from start to finish.
Shortbread Crust
The shortbread crust is the base of the apricot macadamia caramel bars. It is made up of simple ingredients such as flour, sugar, and butter. The crust is baked first before adding the layers of jam and filling. The result is a crispy and buttery texture that complements the sweet filling of the bars perfectly.Ingredients:
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
Directions:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour and sugar.
- Add the softened butter and mix until it forms a crumbly dough.
- Press the dough into the bottom of a 9x13 inch baking dish and bake for 20 minutes, or until lightly golden.
Apricot Jam Layer
The apricot jam layer gives the bars a fruity and tangy flavor. Apricot jam is the perfect choice for this recipe because it complements the sweetness of the caramel and macadamia nut filling. The jam is spread evenly over the baked shortbread crust before adding the filling.Ingredients:
- 1 cup apricot jam
Directions:
- Microwave the apricot jam for 15 seconds to soften it up.
- Spread the jam evenly over the baked shortbread crust.
Caramel and Macadamia Nut Filling
The caramel and macadamia nut filling is the star of this dessert. The filling is made up of creamy caramel sauce and crunchy macadamia nuts. The combination of these two ingredients creates a mouthwatering flavor that is hard to resist. The filling is poured over the apricot jam layer and baked until it sets.Ingredients:
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 1/2 cups macadamia nuts, chopped
Directions:
- In a saucepan, melt the butter over medium heat.
- Add the brown sugar, corn syrup, and heavy cream and stir until combined.
- Bring the mixture to a boil, stirring constantly.
- Remove the pan from the heat and stir in the chopped macadamia nuts.
- Pour the mixture over the apricot jam layer and bake for 25-30 minutes, or until the filling is set.
- Allow the bars to cool completely before cutting into squares and serving.
Variation
There are endless possibilities for variations of apricot macadamia caramel bars. Some variations include adding coconut flakes to the filling or using a different type of jam such as raspberry or strawberry. Another variation is to add a chocolate drizzle on top of the bars for an extra touch of sweetness.Ideas for variation:
- Add 1 cup of shredded coconut to the filling mixture
- Substitute the apricot jam for raspberry or strawberry jam
- Drizzle melted chocolate on top of the bars after they have cooled