Apricot Macadamia Caramel Bars Food

APRICOT MACADAMIA CARAMEL BARS

Steps:

• Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
• Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
• Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.

JOANNE'S APRICOT BARS

Steps:

• For shortbread layer:
• Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
• Meanwhile, prepare apricot layer:
• Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
• Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
• Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
• Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

WINNING APRICOT BARS

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.

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

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 BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

CARAMELIZED APRICOTS WITH ALMOND CREAM

Steps:

• Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
• Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
• Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
• Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
• Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.

HAWAIIAN JOY BARS

Steps:

• In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack., In a microwave, melt shortening with remaining chocolate chips; drizzle over bars. Drizzle candy coating over bars. Store in an airtight container.