brandied cranberry-apricot bars

Categories
Bars
Desserts
Fruit
Yield
1 Servings
MeasureIngredient
⅓ cup Golden raisins
⅓ cup Dark raisins
⅓ cup Dried cranberries
⅓ cup Dried apricots
½ cup Brandy or water
1 cup All-purpose flour
⅓ cup Packed brown sugar
½ cup Margarine or butter
Eggs
1 cup Packed brown sugar
½ cup All-purpose flour
1 teaspoon Vanilla
⅓ cup Chopped pecans
  Powdered sugar

FRUIT

CRUST

FILLING

In a 4-cup glass measure or microwave-safe mixing bowl combine raisins, cranberries, apricots and brandy or water. Cover with microwave-safe plastic wrap; turn back a corner to vent. Micro-cook on high fr 2 minutes.

(Our place fruit and brandy in a saucepan; bring to boiling. Remove from heat). Let stand 20 minutes. Drain. For crust, in a medium mixing bowl stir together 1 cup flour and ⅓ cup brown sugar. Cut in margarine or butter till mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake at 350 about 20 minutes or till golden. For filling: In a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the ½ cup flour, and vanilla just till combined. Add drained fruit and nuts, stir to mix. Pour fruit mixture over baked crust; spread evenly. Bake about 40 minutes or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve cut in squares. Makes 16 bars.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by essie49@... (Ethel R Snyder) on Jul 19, 1997

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