Nutty apricot bars

Yield: 48 servings

Measure Ingredient
12 ounces Apricots - dried
¾ cup Sugar
¾ cup Butter / margarine -softened
1 cup Sugar
2 cups Flour- all purpose
½ teaspoon Baking soda
¼ teaspoon Salt
3 ounces Coconut - flaked
½ cup Pecans or walnuts - chopped

Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving ¼ cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and ¾ 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 ¼ 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

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