Nutty apricot bars
48 servings
Ingredients
| Quantity | 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 |
Directions
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