Apricot Coconut Crumble Bars Food

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APRICOT COCONUT BARS



Apricot Coconut Bars image

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

1/2 cup butter, softened (1 stick)
1/4 cup sugar
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
15 ounces condensed milk
1/2 cup flaked coconut
6 ounces dried apricots, finely chopped

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 COCONUT FILLED OAT BARS



Apricot Coconut Filled Oat Bars image

Make and share this Apricot Coconut Filled Oat Bars recipe from Food.com.

Provided by OceanIvy

Categories     Bar Cookie

Time 32m

Yield 36 bars

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 1/4 cups quick oats
1/2 cup sugar
3/4 cup butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 (10 ounce) jar apricot preserves
1/2 cup flaked coconut

Steps:

  • Heat oven to 350°.
  • In a large mixer bowl combine all crumb ingredients.
  • Beat low speed, scraping bowl often, until mixture is crumbly, 1-2 minutes.
  • Reserve 1 cup of mixture; press remaining mixture into a greased 13x9-inch pan.
  • Spread the apricot preserves to within 1/2 inch from the edge of the crumb mixture.
  • Sprinkle with crumb mixture and coconut.
  • Bake 22-27 minutes, or until edges are lightly browned.
  • Let cool completely before you cut into bars.

Nutrition Facts : Calories 103.7, Fat 4.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 68.2, Carbohydrate 15.7, Fiber 0.5, Sugar 7.4, Protein 1.1

APRICOT COCONUT BARS FROM FINE COOKING MAGAZINE



Apricot Coconut Bars from Fine Cooking Magazine image

Make and share this Apricot Coconut Bars from Fine Cooking Magazine recipe from Food.com.

Provided by KathyP53

Categories     Bar Cookie

Time 1h20m

Yield 16 2" pieces

Number Of Ingredients 13

5 ounces all-purpose flour (1 cup plus 2 tbsp.)
2 tablespoons sugar
1 pinch table salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces (plus more for the pan)
1/2 cup packed light brown sugar
1 extra large egg
2 tablespoons apricot jam
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon almond extract
1 cup firmly packed diced dried apricot (about 6 oz.)
1/4 cup sweetened flaked coconut

Steps:

  • Crust:.
  • Position rack in the bottom third of oven; heat oven to 350 degrees. Lightly butter a 8" square baking pan and line the bottom of the pan with parchment paper.
  • In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles moist pepples. Scrape the dough into the prepared pan and press to form an even layer. Bake until the crust is lightly golden, about 30 minutes, then transfer to a rack. Leave oven at 350 degrees.
  • Topping:.
  • While crust is baking, combine the brown sugar, egg, apricot jam, flour, baking powder, salt, and almond extract in a medium bowl. Whisk until blended. Stir in apricots and coconut. When the crust is baked, scrape the topping into the pan and spread evenly. Continue baking until the topping is browned around the edges and a pick inserted in the center comes out a bit sticky, about 20 minutes. Set the pan on a rack to cool completely before inverting onto a cutting board. Using a warm, thin-bladed knife, trim off the edges and cut into bars. Store at room temperature, or freeze in an airtight container separating the layers with waxed paper.

Nutrition Facts : Calories 154.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 26.9, Sodium 68, Carbohydrate 22.9, Fiber 0.9, Sugar 14.3, Protein 1.8

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