Nutty Apricot Bars Recipe - Cooking Index
Nutty Apricot Bars Recipe - Cooking Index
| 12 oz | 340g | Apricots - dried |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 3/4 cup | 148g / 5.2oz | Butter / margarine -softened |
| 3 oz | 85g | Coconut - flaked |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 73g / 2.6oz | Pecans or walnuts - chopped |
| 2 cups | 125g / 4.4oz | Flour- all purpose |
Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid.
Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 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 350F for 10 minutes.
Spread apricot mixture evenly over crust, spreading to within 1/4 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.
From the Southern Living Cookbook
Source:
Elizabeth Alston
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