Nutty Apricot Bars
Excellent...Received raves about it.
Yield
48 barsPrep
30 minCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
apricots, dried
|
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | ounces |
coconut, shredded (desiccated)
|
|
| ½ | cup |
pecans
or walnuts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
apricots, dried
|
|
| 177 | ml |
sugar
|
|
| 177 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 86.7 | ml/g |
coconut, shredded (desiccated)
|
|
| 118 | ml |
pecans
or walnuts, chopped |
|
Directions
Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender.
Drain reserving ¼ cup liquid.
Coarsely chop apricots, and set aside.
Combine reserved apricot liquid and ¾ cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly).
Stir in coconut and pecans.
Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan.
Bake at 350℉ (180℃) for 10 minutes.
Spread apricot mixture evenly over crust, spreading to within ¼ inch from edge of pan.
Sprinkle with remaining coconut mixture.
Bake an additional 30 minutes.
Let cool in pan; chill.
Cut into bars.
Store in refrigerator.
Yield: about 4 dozen.
