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Apricot-Peanut Jumbles

 

17

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
¾ teaspoon baking soda
¾ cup butter
2 large eggs
separated
1 cup apricot preserves (jam)
*
½ cup sugar
1 tablespoon cocoa powder
unsweetened
cup coconut
grated
*
2 cups peanuts, unsalted
roasted, coarsely chopped
*

Directions

Preheat 350℉ (180℃) oven.

Grease a jelly roll pan. Sift together flour, sugar, and baking soda.

Cut in the butter, then beat in the yolks, forming a stiff dough.

Press the dough into the pan in an even layer. Bake for 10 minutes and remove pan from the oven.

Spread surface of layer evenly with jam.

Beat egg whites lightly with a fork, then beat in the sugar and cocoa.

Stir in the coconut and peanuts and spread this mixture evenly over the jam.

Brush top very lightly with water.

Bake an additional 20 minutes, or until the surface is well browned.

Cool in the pan on a wire rack, then cut into 1½ inch squares.

Any kind of jam may be substituted.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 24051% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 129mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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