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 CRUMBLE BARS
These delicious Apricot Crumble Bars are a fun dessert recipe!
Provided by Kim
Categories Dessert
Time 2h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Line a 9x13 pan with parchment paper or foil. Spray the dish with non stick spray.
- In a large bowl, whisk together the flour, almond flour, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
- Remove one cup of the flour mixture for the topping and set aside.
- Take the remaining flour mixture and press it into an even layer across the bottom of the dish.
- Bake the bottom crust in the dish until the edges just start to brown, approximately 15 minutes.
- While the bottom crust is baking, combine the reserved flour mixture, oats, almonds, and brown sugar in a medium bowl. Stir to combine.
- Add the remaining 2 Tablespoons of butter to the almond mixture and pinch it to combine, making clumps of the streusel. Set aside.
- In a small bowl, combine the apricot jam, diced apricots, and lemon juice. Stir to combine.
- When the bottom crust has been removed from the oven, spread the apricot jam mixture across the warm crust. Then sprinkle the streusel mixture across the top.
- Bake the crumble bars for approximately 20-25 minutes until the top is browned and the edges of the apricot mixture are bubbling.
- Let cool completely or until just slightly warm, approximately 2 hours. Use the foil or parchment to remove the bars from the dish and cut into pieces. Re-warm if desired in pieces or as a whole. Serve with ice cream or whipped cream if desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 52 g, Protein 6 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 258 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 bar
APRICOT ALMOND BARS
Make and share this Apricot Almond Bars recipe from Food.com.
Provided by amaloney73
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
- Cool completely. Spread with apricot preserves.
- Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
- Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.
Nutrition Facts : Calories 1116.8, Fat 11.5, SaturatedFat 6, Cholesterol 24.4, Sodium 224.8, Carbohydrate 268.4, Fiber 1.8, Sugar 152.4, Protein 5
APRICOT ALMOND BARS
A Danish treat that everyone will love
Provided by Daily Inspiration S @DailyInspiration
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F. Line the bottom of a 13 x 9 inch baking pan with aluminum foil, extending the foil over the long sides of the pan. Lightly spray the foil with nonstick cooking spray.
- Combine the flour, confectioner's sugar and butter in a large bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Press into the baking pan, pressing about 1/2 inch up the sides. Bake 15-20 minutes or until the edges begin to brown.
- While the crust is baking, toast the almonds. Place the almonds on a small baking dish and bake about 8 minutes (watch carefully). Beat egg whites with a whisk until foamy. Beat in the confectioner's sugar and almond extract.
- Spread the apricot preserves over the crust. Spoon the egg white mixture over the preserves without covering the preserves completely. Sprinkle with almonds.
- Bake 15-18 minutes or until the topping is golden brown. Run a metal spatula along the short sides of the pan to loosen the pastry. Cool completely on a wire cooling rack. Using the foil, life the pastry from the pan and cut into 24 bars. To cut diamonds, cut lengthwise into 6 strips. Make parallel diagonal cuts on each strip to form diamonds.
ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS
Prize-Winning Recipe 2008! Apricots, cream cheese and almond paste create the wow in rich and dreamy bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
- Bake 20 to 25 minutes or until set. Cool 30 minutes.
- Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 19 g, TransFat 1/2 g
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