Apricot Coconut And Almond Bars Food
COCONUT APRICOT BARS RECIPE
A terrific coconut apricot bar that can be customized using your favorite jam
Provided by Liz Berg
Categories Bar Cookies
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
- In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well.
- Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired.
- Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat
APRICOT COCONUT BARS
Just a wonderful combination of apricots, coconut, condensed milk to make a delicious fruity bar cookie. Sometimes I use a 6 ounce package Sunkist Fruit Bits instead of the apricots.
Provided by mandabears
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place butter, sugar and 1 cup flour in a large bowl.
- Cut butter in with a pastry blender until coarse crumbs form.
- Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
- Bake for 25 minutes.
- Remove pan from oven to a wire rack to cool.
- Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
- Mix well.
- Spread mixture evenly over crust.
- Bake at 350 degrees for 35 minutes.
- Cool in pan.
Nutrition Facts : Calories 159.3, Fat 6.5, SaturatedFat 4, Cholesterol 34.2, Sodium 93.7, Carbohydrate 23.1, Fiber 0.8, Sugar 17.1, Protein 3.1
APRICOT ALMOND BARS
I often bring these treats to Christmas potlucks and parties. A tin of these yummy bars makes a great gift, too. -Lynne Danley, Gresham, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 60mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT COCONUT BARS
"I created this recipe last winter and have had so many favorable comments from those who've sampled it." Our taste panel, too, just raved about the great apricot flavor and sprinkling of coconut that make these bars so special! Barbara Rohlf - Spirit Lake, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla; beat until well blended. Fold in dried apricots. Spread into a greased 15x10x1-in. baking pan; set aside., In another bowl, beat the cream cheese, confectioners' sugar, preserves and remaining vanilla. Add remaining eggs; beat on low speed just until combined. Gently spread over cake batter. Sprinkle with coconut and almonds., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 153mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT, COCONUT AND ALMOND BARS
These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).
Provided by Sharon123
Categories Bar Cookie
Time 1h20m
Yield 16 bars
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6
APRICOT, COCONUT AND ALMOND BARS
If you enjoy a chewy fruit and nut bar, this recipe is for you. It is a really satisfying and the flavor combination is the perfect combination. It's healthy & fun to make. They are very satisfying treat for after school, a camping trip or dessert after dinner. I've eaten them for breakfast with a cup of hot coffee as well....
Provided by Kimberly Biegacki
Categories Fruit Desserts
Time 40m
Number Of Ingredients 17
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
- 2. Cut up your dried apricots.
- 3. 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).
- 4. 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.
- 5. Stir the coconut and almonds into the apricot mixture along with the oats and flour.
- 6. SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. 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.
- 7. Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.
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- Combine butter, condensed milk and sugar in a medium saucepan; whisk over low heat until butter is melted. Bring to the boil, whisking constantly. Remove from heat; stir into apricot mixture.
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5/5 (1)Category DessertServings 24Total Time 1 hr 35 mins
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- Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine all crust ingredients; beat at low speed until crumbly. Press mixture firmly in bottom of greased pan.
- Meanwhile, in same bowl, combine sugar and flour; mix well. Add 4 eggs; stir with spoon until well blended. Fold in apricots. Gently fold in almonds.
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5/5 (1)Total Time 45 minsEstimated Reading Time 3 mins
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- Cut the apricots into chunks and add them to a medium/small sauce pan over medium heat. Add the coconut sugar, stir, and cook until the apricot chunks have started to melt into each other. Add the brandy, stir, and let simmer for a few more minutes.
- When the apricots look smooth, take them off the heat and blend until smooth. Place in the freezer while you make the crust.
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From eaglebrand.ca
APRICOT & COCONUT MUESLI BARS - PUREHARVEST
Preheat the oven to 170C and line a rectangular baking dish with parchment paper. Place the oats, rice puffs, coconut and apricots, chia seeds and sea salt in a bowl. Gently heat the rice malt syrup and coconut oil together in a saucepan until warm and runny. Pour honey mixture over the oats and mix well with a wooden spoon.
From pureharvest.com.au
From pureharvest.com.au
APRICOT COCONUT AND ALMOND BARS- TFRECIPES
APRICOT COCONUT AND ALMOND BARS. these bars are packed with fruits and nuts and oats-granola to go! from food & wine magazine(oct. 2005). Time: 80 minutes. Steps: preheat oven to 350f; butter a 10"x15" cookie sheet; combine water , …
From tfrecipes.com
From tfrecipes.com
SOLO FOODS | APRICOT COCONUT BALLS
Add sugar, apricot filling and egg yolks. Blend well and cook over very low heat, stirring, until mixture just comes to a boil. Remove from heat and stir in cereal, vanilla and nuts. Drop by spoonfuls onto coconut and roll to coat completely, forming balls. Store the coconut balls in refrigerator. Recipe may be cut in half.
From solofoods.com
From solofoods.com
APRICOT ALMOND ENERGY BARS - CANADIAN LIVING
Food / Apricot Almond Energy Bars; Apricot Almond Energy Bars May 2, 2012. By: Adell Shneer and The Test Kitchen. Share. Author: Canadian Living Apricot Almond Energy Bars May 2, 2012. By: Adell Shneer and The Test Kitchen. Share. With no added sugar and lots of fruit, these soft, chewy bars are a nice alternative to store-bought granola bars. …
From canadianliving.com
From canadianliving.com
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