Snowy Apricot Bars
Yield
75 cookiesPrep
30 minCook
50 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
apricots
dried |
|
| ½ | cup |
butter
firm |
|
| ½ | cup |
sugar
granulated |
|
| 2 ½ | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | cups |
brown sugar
packed |
*
|
| 4 | large |
eggs
beaten |
|
| ⅔ | cup |
biscuit baking mix (bisquick)
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
nuts
chopped, optional |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
apricots
dried |
|
| 118 | ml |
butter
firm |
|
| 118 | ml |
sugar
granulated |
|
| 591 | ml |
biscuit baking mix (bisquick)
|
*
|
| 473 | ml |
brown sugar
packed |
*
|
| 4 | large |
eggs
beaten |
|
| 158 | ml |
biscuit baking mix (bisquick)
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped, optional |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Place apricots in 2-quart saucepan; add enough water to cover.
Heat to boiling then reduce heat and simmer uncovered 10 minutes; drain.
Cool, chop and reserve.
Heat oven to 350℉ (180℃).
Cut butter into sugar and 2½ cup baking mix until crumbly.
Pat into ungreased jelly roll pan, 15 x 10 x 1 (approximately)
Bake 10 minutes.
Beat brown sugar and eggs.
Stir in apricots, ⅔ cup baking mix, vanilla and nuts.
Spread over baked layer.
Bake 30 minutes longer.
Cool completely; cut into bars, about 2 x 1 inch.
Roll in powdered sugar or dust on top.
