Coconut Apricot Bars Food

APRICOT COCONUT CRUMBLE BARS

Steps:

• Sift together the flour, sugar, baking powder, coconut and salt.
• Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
• Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
• Pour and spread the apricot filling evenly over the bottom crumbs.
• Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
• Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
• Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
• Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.

COCONUT APRICOT BARS RECIPE

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.

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.

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 JAM COCONUT BARS

Steps:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar.
• Beat in the egg and vanilla extract.
• Sift in the flour and baking powder.
• Stir in the coconut.
• Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan.
• Spread with jam - the amount is up to you whether you wish to use less than a cup or more.
• Sprinkle (or grate) the remaining dough over top.
• Bake for 35 minutes - until golden brown - depending on your oven.
• Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.

APRICOT, COCONUT AND ALMOND BARS

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.