Honey Apricot Bars Recipes

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.

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
• Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

MOST AWESOME APRICOT OATMEAL BARS

Steps:

• 1. Combine apricots and water and cook in a small covered pan for 10 minutes at medium heat. Remove the lid and continue to cook until apricots are tender and almost all of the water has evaporated. Add preserves, 1 tablespoon sugar, and almond extract. Stir and cook until preserves are melted and everything is well mixed. Remove from heat and cool.
• 2. Preheat oven to 350 degrees. Combine butter, brown sugar, honey, flour, oats, baking powder and salt. Mix together well. Press 1/2 of this mixture in the bottom of a 9 by 13 inch baking pan. Spread cooled filling over crust spreading evenly. Top with remaining oatmeal-flour mixture. Press down on top gently to get air gaps out.
• 3. Bake for 30 minutes or until golden brown. Do not over-bake. Remove from oven. Cool slightly. Run a knife around the edges of pan to loosen and then cut in bars. After cutting, leave in pan to cool completely.

APRICOT BARS

Steps:

• In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.
• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.
• Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.
• Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

HONEY-APRICOT BARS

Steps:

• In 2-quart saucepan, cook all filling ingredients except egg over medium heat about 15 minutes, stirring frequently, until slightly thickened. Pour mixture into food processor. Cover; process 10 to 15 seconds, pulsing on and off, until finely chopped. Add egg. Cover; process, pulsing on and off, until mixed.
• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix all crust ingredients with fork until crumbly. Pat half of the mixture in bottom of pan. Spread filling over base. Sprinkle with remaining oat mixture; press lightly.
• Bake 25 to 35 minutes or until edges are golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.