Winning Apricot Bars Recipe 455 Recipes

APRICOT BARS

Steps:

• Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
• In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
• Chop apricots and add to saucepan, turn off the heat.
• In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
• Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.

WINNING APRICOT BARS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. 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-inch baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30 to 35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

APRICOT BARS

Steps:

• 1. Cook apricots and raisins in a saucepan of water for 10 minutes. Drain.
• 2. In a bowl, cream butter, eggs, and sugar. Add lemon juice.
• 3. In a separate bowl, sift flour and baking powder. Add to creamed butter mixture.
• 4. Add apricots, raisins, and pineapple.
• 5. Pour into parchment lined 9x13 pan. Bake at 350 for 30-35 minutes or until brown.
• 6. Remove from pan. Cool. Dust with powdered sugar if you like. Cut into squares.

APRICOT BARS

Steps:

• Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
• In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
• Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
• Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
• In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
• Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
• Bake for 30 minutes or until set, then cool on a wire rack.
• When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.

JOANNE'S APRICOT BARS

Steps:

• For shortbread layer:
• Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
• Meanwhile, prepare apricot layer:
• Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
• Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
• Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
• Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

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.