Apricot Coconut Crumble Bars Food

APRICOT COCONUT BARS

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.

APRICOT COCONUT FILLED OAT BARS

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.

APRICOT COCONUT BARS FROM FINE COOKING MAGAZINE

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.