WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT PECAN BARS
"A friend gave me this recipe years ago, and my grandchildren and great-grandchildren really enjoy the moist sweet bars." Verlene Hendricks writes from Roswell, New Mexico. "Instead of apricot, you can substitute you favorite preserves if you wish."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top., In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
MOST AWESOME APRICOT OATMEAL BARS
Another apricot recipe from my Mom's collection. These also have honey and that was a BIG deal on Shupert's Honey Farm. At one point my Dad kept over 200 hives of bees. Honey was never in short supply in our kitchen. Honey adds moistness to baked goods which is wonderful. Just don't use too much of the stronger flavored honey in...
Provided by Kathie Carr
Categories Cookies
Time 45m
Number Of Ingredients 12
Steps:
- 1. Combine apricots and water and cook in a small covered pan for 10 minutes at medium heat. Remove the lid and continue to cook until apricots are tender and almost all of the water has evaporated. Add preserves, 1 tablespoon sugar, and almond extract. Stir and cook until preserves are melted and everything is well mixed. Remove from heat and cool.
- 2. Preheat oven to 350 degrees. Combine butter, brown sugar, honey, flour, oats, baking powder and salt. Mix together well. Press 1/2 of this mixture in the bottom of a 9 by 13 inch baking pan. Spread cooled filling over crust spreading evenly. Top with remaining oatmeal-flour mixture. Press down on top gently to get air gaps out.
- 3. Bake for 30 minutes or until golden brown. Do not over-bake. Remove from oven. Cool slightly. Run a knife around the edges of pan to loosen and then cut in bars. After cutting, leave in pan to cool completely.
EASY APRICOT BARS
Make and share this Easy Apricot Bars recipe from Food.com.
Provided by Dave5003
Categories Bar Cookie
Time 1h10m
Yield 48 bars
Number Of Ingredients 6
Steps:
- Cream room temperature butter with sugar until fluffy.
- Blend in the one egg yolk.
- Mix in 2 cups of flour , and the nuts .
- Divide dough in two parts.
- Spread or press 1 part in a greased 9 x 13 pan.
- Cover with the apricot jam.
- Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
- Bake in a 350F oven about 40 minutes or until golden.
- Cool and cut into squares.
Nutrition Facts : Calories 96.4, Fat 5.2, SaturatedFat 2.6, Cholesterol 14.1, Sodium 29.9, Carbohydrate 12.2, Fiber 0.3, Sugar 6.4, Protein 0.9
APRICOT BARS WITH SHORTBREAD CRUST
A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h20m
Yield 36 bars
Number Of Ingredients 13
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.
APRICOT BARS
Make and share this Apricot Bars recipe from Food.com.
Provided by Sydney Mike
Categories Bar Cookie
Time 1h15m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
- In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
- In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
- Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
- Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
- In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
- Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
- Bake for 30 minutes or until set, then cool on a wire rack.
- When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.
Nutrition Facts : Calories 194.5, Fat 8.9, SaturatedFat 4.1, Cholesterol 41.7, Sodium 63.6, Carbohydrate 27.2, Fiber 0.9, Sugar 18.1, Protein 2.7
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
AWESOME APRICOT BARS
I first tasted these sinful cookies at my bridal shower, and my mother-in-law had to trade a secret family recipe to get this one. These have been a hit every time I've made them. The dough will be rather dense, so I suggest using a large stand mixer or your hands to combine the ingredients.
Provided by Dr. Jen
Categories Bar Cookie
Time 1h
Yield 12-24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Mix all ingredients together.
- Press 1/2 of mixture into a sprayed 9 x 13 pan.
- Spread jam on top.
- Press remaining mixture on top (flatten first like pancakes & lay on top of jam; if there are spaces, they will fill in).
- Bake 45 minutes at 325 degrees or until pale golden color.
Nutrition Facts : Calories 760.4, Fat 45.2, SaturatedFat 21.2, Cholesterol 144.3, Sodium 232.3, Carbohydrate 85.2, Fiber 2.5, Sugar 43.8, Protein 8.6
APRICOT BARS
Make and share this Apricot Bars recipe from Food.com.
Provided by LAURIE
Categories Bar Cookie
Time 45m
Yield 1 13x9 pan
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add remaining ingredients except the preserves.
- Press 3/4 of this mixture into the bottom of a greased 13x9 pan.
- Bake at 350° for 10 minutes.
- Spread preserves on top.
- Crumble remaining crumb mixture over the fruit.
- Bake for 20 more minutes.
Nutrition Facts : Calories 5635.4, Fat 212.9, SaturatedFat 126.3, Cholesterol 366, Sodium 2961.5, Carbohydrate 938, Fiber 27.7, Sugar 562.9, Protein 48.1
RAISIN APRICOT BARS
I enjoy making bars & cookies, & have collected recipes for them over the years. Here's one I picked up 30 years ago.
Provided by Sydney Mike
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
- Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
- In a large mixer bowl, cream butter & brown sugar.
- Add flour, baking powder, salt & rolled oats, & mix well.
- Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
- Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
- Bake 22-25 minutes, or until firm in the center & topping is crisp.
- Cool completely before cutting into 2" squares.
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