Apricot Almond Bars Food

APRICOT ALMOND BARS

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.

APRICOT ALMOND BARS

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.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

APRICOT ALMOND BARS

Steps:

• In a bowl, beat flour, sugar, butter and shortening. Pat onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. , For topping, beat egg, sugar, preserves, butter and vanilla in a bowl until smooth. Spread over hot crust. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Cool on a wire rack.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

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.

APRICOT ALMOND SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Beat butter and sugar in mixer bowl until fluffy.
• Beat in egg yolks and vanilla and almond extracts.
• Mix in flour and toasted almonds until the mixture forms a soft dough.
• Divide dough in half.
• Press one half into 15x10-inch jellyroll pan.
• Spread evenly with preserves.
• Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
• Bake 45 minutes, or until golden brown.
• Cut into 3x1-inch bars.
• Can be made ahead.
• Wrap and freeze up to 1 month.
• Thaw wrapped at room temperature.

APRICOT-ORANGE SHORTBREAD BARS

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
• Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
• Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
• Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

APRICOT ALMOND CREAM CHEESE SQUARES

Steps:

• Set oven 350 degrees.
• Set rack to second lowest position.
• Butter a 13x9 baking pan.
• In a bowl, combine cake mix and melted butter; mix at low speed until crumbly.
• Stir in almonds.
• Reserve 1 cup base mixture.
• Press remaining mixture in bottom of greased pan.
• Carefully spread 1-1/2 cup preserves over base.
• In another bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.
• At low speed, mix in 1/3 cup preserves.
• Carefully spread mixture over base.
• Combine reserved 1 cup base mixture and coconut; sprinkle over filling.
• Bake for 30-40 mins, or until very lightly golden brown, and center is set.
• cool, and then refrigerate overnight.
• Cut into small squares.

QUICK APRICOT ALMOND BARS

Steps:

• In a large bowl, cream the butter, confectioners' sugar and vanilla until light and creamy. Add flour and salt; mix well (mixture will be crumbly). , Press into an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , Meanwhile, for topping, in a large bowl, beat the flour, sugars, butter, baking powder, salt and almond extract until blended. Add eggs, one at a time, beating well after each addition. Stir in almonds. , Spread preserves over crust; spread topping over preserves. Bake for 25-30 minutes or until golden brown. Cool completely before cutting.

ALMOND APRICOT BARS

Steps:

• Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

APRICOT JAM BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
• Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
• Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
• Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
• Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

APRICOT, COCONUT AND ALMOND BARS

Steps:

• Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
• Note:.
• The bars can be stored in an airtight container for up to 2 days.