Apricot Coconut Bars From Fine Cooking Magazine Recipes

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.

APRICOT COCONUT BARS FROM FINE COOKING MAGAZINE

Steps:

• Crust:.
• Position rack in the bottom third of oven; heat oven to 350 degrees. Lightly butter a 8" square baking pan and line the bottom of the pan with parchment paper.
• In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles moist pepples. Scrape the dough into the prepared pan and press to form an even layer. Bake until the crust is lightly golden, about 30 minutes, then transfer to a rack. Leave oven at 350 degrees.
• Topping:.
• While crust is baking, combine the brown sugar, egg, apricot jam, flour, baking powder, salt, and almond extract in a medium bowl. Whisk until blended. Stir in apricots and coconut. When the crust is baked, scrape the topping into the pan and spread evenly. Continue baking until the topping is browned around the edges and a pick inserted in the center comes out a bit sticky, about 20 minutes. Set the pan on a rack to cool completely before inverting onto a cutting board. Using a warm, thin-bladed knife, trim off the edges and cut into bars. Store at room temperature, or freeze in an airtight container separating the layers with waxed paper.

APRICOT COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter, sugar and 1 cup flour in a large bowl.
• Cut butter in with a pastry blender until coarse crumbs form.
• Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
• Bake for 25 minutes.
• Remove pan from oven to a wire rack to cool.
• Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
• Mix well.
• Spread mixture evenly over crust.
• Bake at 350 degrees for 35 minutes.
• Cool in pan.

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.